Step 1

Preheat your oven to 200C / 400F.

Step 2

Halve your cherry tomatoes and scatter across the baking tray with the garlic. Drizzle with olive oil, add salt and pepper to taste, and place in the oven for 10 minutes.

Step 3

Remove from the oven and add the drained beans, kale and the white parts of the spring onion. Squeeze the 1/2 lemon over the top and mix through.

Step 4

Add the falafel balls to the top and scatter the cheese around the falafel, covering the remainder of the exposed kale/tomato/bean mix. You may not use all of the cheese - it depends on your pan size and your falafel size - so just use what you need. You can brush the falafel with olive oil on the top if you like, to help it crisp up better, but this is optional.

Step 5

Place back in the oven and bake for another 15 minutes, until the falafel and cheese are both browned and crisp.

Step 6

While it bakes, if you're going to make the tahini yogurt sauce, whisk together all of the ingredients in a bowl until smooth.

Step 7

Serve with the chopped parsley and your choice of additional toppings.