Halve the red pepper and scoop out the seeds and white pith. Roughly chop the pepper. Trim the top off the aubergine and roughly chop it. Peel and finely chop the onion. Pick the parsley leaves and set them aside. Finely chop the parsley stalks.

Set a wok or deep frying pan on a medium heat and tip in 2 tsp cumin seeds. Toast for 1-2 mins till the seeds are aromatic and starting to pop. Tip out into a bowl and set aside.

Turn the heat down to medium-low and add 1½ tbsp olive oil to the pan. Add the pepper, aubergine and onion. Season with a pinch of salt and pepper and fry for 8-10 mins, stirring often, till the veg are golden brown.

Stir in the parsley stalks, half the toasted cumin seeds and a pinch of cayenne pepper (it’s very hot, so use as much as you prefer). Cook for 1 min.

Tip in the tin of chopped tomatoes. Pour in 150ml cold water and stir to mix. Add 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 to make a smooth sauce. Spoon the falafel shakshuka into 2 warm bowls, drizzle over the tahini sauce and garnish with the parsley leaves to serve.