• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray.
• Toss with harissa spice mix, salt, pepper and a drizzle of oil.
• Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Halve, peel and thinly slice the onion.
• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, add the onion, half the cinnamon sachet (per 2P) and season with salt and pepper. Fry until soft and sweet, 8-10 mins, stirring occasionally.
• Add the harissa paste (use as much as you'd like) and a pinch of sugar and cook for 1-2 mins.
• Set aside and cover to keep warm.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
• Thinly slice the tomato.
• Pop the buns into the oven to warm, 2-3 mins.

• Press the falafel lightly with a fork. 
• Spread some aioli over each base bun.
• Top with the smashed falafel, then the caramelised onion and sliced tomato.
• Sandwich closed with the top bun. 
• Serve with chips alongside.