Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the dried oregano (see ingredients) and season with salt. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, the water and brown sugar. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.

When the onion is almost done, cut or tear each spinach falafel into quarters (don't worry if they crumble!). Wipe out the frying pan, then return to a medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing occasionally, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.

While the falafel is cooking, finely chop 1/2 the cucumber, then roughly chop the remainder. Roughly chop the tomato. Pick and thinly slice the mint leaves. In a small bowl, combine the mint, finely chopped cucumber, plant-based coconut yoghurt, plant-based aioli and a drizzle of white wine vinegar. Season to taste, then set aside.

In a medium bowl, combine the roughly chopped cucumber, tomato, mixed salad leaves and a drizzle of olive oil. Season to taste.

Divide the Greek-style falafel, fries and garden salad between plates. Top the falafel with the caramelised onion. Sprinkle over the flaked almonds. Serve with a dollop of plant-based tzatziki.