• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic and chermoula spice blend until fragrant, 1-2 minutes. • Add basmati rice, the water and the salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice radish. Roughly chop baby spinach leaves. Grate the carrot (see ingredients).

• In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes. • Remove pan from heat, then add apricot sauce (see ingredients) and toss falafels to coat. TIP: Ensuring the oil is hot before cooking gives the falafels a crispy texture and prevents from sticking.

• In a second medium bowl, combine radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide chermoula spiced rice between bowls. • Top with apricot-glazed falafels and radish salsa. • Dollop with plant-based mayo to serve. Enjoy!