• 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. Drizzle with oil then season well with salt and pepper. Toss to coat and spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
• Add the bacon to the tray for the final 10-15 mins of cooking time. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly. 

TIP: Use two baking trays if necessary.

• 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.
• Mix the aioli with the paprika.

• Meanwhile, pop the brioche buns, cut side-up, onto a baking tray to warm in the oven, 2-3 mins.
• Once toasted, spread a spoonful of aioli on the cut sides of each bun. 

• Top the base bun with a few salad leaves and sliced tomato.
• Press the falafel and goat's cheese on top, with few slices of bacon then close with the top bun.
• Toss any remaining leaves with a drizzle of oil and season with salt and pepper.
• Plate up your cheesy falafel burger along with the crispy chips.
• Serve the salad alongside.