Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the bulgar wheat into a large mixing bowl and finely grate in the zest from the lemon. Add a pinch of salt and 250ml hot water from the kettle. Cover the bowl with a plate and set aside for 15-20 mins. The bulgar wheat will soak up the water and become tender.

While the bulgar soaks, peel and finely chop the red onion. Scoop it into a separate small bowl and squeeze in the juice from half the lemon. Add a pinch of salt and stir well to mix. Set to one side.

Pop the falafels on a baking tray and slide into the oven. Bake for 15 mins or till golden brown and crisp.

While the falafels bake, shred the mini romaine lettuce leaves. Finely chop the parsley leaves and stalks. Dice the tomatoes.

When the bulgar has soaked for 15 mins, check to see if it’s tender. If not, leave it for another 5 mins and check again. Drain off any excess water. Add the lettuce, parsley and tomatoes to the bowl. Tip in the red onions with their lemony juices. Add 1 tbsp olive oil. Stir well to mix, taste, then add a pinch of salt, pepper or a squeeze more lemon juice, if you think it needs it.

Divide the herby bulgar salad between 2 warm plates or bowls. Top with the baked falafel. Drizzle over the sweet Thai sauce. If you have any remaining unsqueezed lemon, cut into wedges and serve on the side for squeezing over the falafel.