Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Core, then cut pepper into 1/4-inch slices. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Juice lemon. Roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic.

Add honey, 1 tbsp lemon juice and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add carrots, then toss to combine. Set aside to marinate.

Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Using a spatula, break up falafel into quarters or bite-sized pieces. Cook, stirring occasionally, until crumbled falafel are crispy and golden-brown, 4-5 min.

Meanwhile, add hummus, 2 tsp lemon juice, 4 tsp water (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add more water, 1 tsp at a time, until desired consistency is reached!)Season with salt, to taste, then stir to combine.

Add cucumbers, peppers, tomatoes, spring mix and parsley to the bowl with marinated carrots. Toss to combine.

Divide salad between plates. Sprinkle crispy falafel pieces over salad. Drizzle garlicky hummus over top.