Preheat your grill to high. Line a baking tray with foil. Halve the red pepper and scoop out the seeds and white pith. Place the pepper on the baking tray, skin-side up, and slide under the grill. Cook for 8 mins, till the pepper starts to blacken.

While the pepper cooks, trim the top off the aubergine, and slice the aubergine into 1cm-thick rounds. Pop in a bowl and drizzle over 1 tbsp olive oil. Season with salt and pepper and toss to mix. When the pepper has cooked for 8-10 mins, take it out from under the grill. Add the aubergine slices to the baking tray and cook for 8-10 mins, turning the aubergine slices over halfway through. The pepper should be blackened and charred and the aubergine golden brown on both sides.

While the veg grill, tip 2 tsp cumin seeds into a deep frying pan or wok on a medium heat. Toast for 1-2 mins till aromatic and starting to pop. Tip into a bowl and set aside. Take the pan off the heat.

Peel and finely chop the onion. Pick the parsley leaves set them aside. Finely chop the parsley stalks. Place the frying an back on a mediumlow heat and add ½ tbsp olive oil and the onion. Season with salt and pepper and fry, stirring often, for 10 mins till golden brown and soft.

While the onion cooks, the pepper and aubergine should finish grilling. Let the pepper cool for a few mins, then peel off the charred skin and discard it. Roughly chop the pepper.

Stir the aubergine and pepper into the onion. Turn the heat up to medium-high. Stir in the parsley stalks, half the toasted cumin seeds and a pinch of cayenne pepper (it’s very hot, so use as much or as little as you prefer). Cook for 1 min.

Tip in the tin of chopped tomatoes. Pour in 150ml cold water and stir to mix. Drop in the falafel. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and bring to the boil, then turn the heat down and simmer for 12-15 mins till the sauce has thickened a little.

While the falafel cook, juice the lemon into a bowl and add the tahini. Add 1-2 tbsp cold water and season with a pinch of salt. Stir till you get a smooth sauce. Spoon the falafel shakshuka into 2 warm bowls, drizzle over the tahini sauce and garnish with the parsley leaves to serve.