Coarsely grate the courgettes. Place in a sieve with a large pinch of salt and set over a bowl. Squeeze and toss to remove excess water. Set aside. Pick the coriander leaves. Roughly chop the stalks.

Toast the coriander seeds in a dry frying pan for 2 mins till popping and fragrant. Tip into a bowl. Peel and finely chop the onion. Peel and grate or crush the garlic. Warm ½ tbsp oil in a frying pan and add the onion. Fry for 5 mins till softened.

Drain the chickpeas. Rinse. Add to the pan with half the garlic and 2 tsp garam masala. Fry for 3 mins. Tip into a food processor. Squeeze the courgettes again. Add them. Zest in the lemon, half the coriander seeds and all the coriander stalks. Pulse till the mix comes together but isn’t smooth.

Put the mix into a large shallow dish. Freeze for 10 mins to firm up. Meanwhile make your sauce. Toast the peanuts in a dry frying pan for 3-4 mins till golden, taking care not to burn them. Tip into the food processor and add the remaining coriander seeds and crushed garlic.

Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and grate the ginger. Juice the lemon. Add to the processor. Blitz to chop the peanuts. Pour in the coconut milk and blitz till you have a smooth sauce.

Remove the falafel mix from the freezer and mould into ping pong sized balls. Place on a baking tray and brush with ½ tbsp oil. Slide into the oven and cook for 30-40 mins till golden and firm.

Tear the leaves from the lettuces. Arrange on two plates. Add two falafels in each lettuce ‘boat’ and scatter over the coriander leaves. Drizzle the sauce over or dunk the lettuces directly in.

Mash it up^ No processor? Use a masher on your falafel ingredients. For the sauce, crush the coriander seeds and peanuts in a pestle and mortar and whisk with all the other ingredients.