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.

Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Peel and grate or crush 1 of the garlic cloves. 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 the garlic and 2 tsp garam masala. Fry for 3 mins. Tip into a food processor. Squeeze the courgettes again. Add them and the breadcrumbs. Zest in the lemon, and ad all the coriander stalks. Pulse till the mix comes together but isn’t smooth. (If you don't have a food processor, you can pop the falafel ingredients into a large bowl and use a masher to bring them all together.)

Shape the falafel 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. Place the tortillas in the bottom of the oven for the last few mins of cooking to warm them through.

Meanwhile, make the peanut satay sauce. Peel and grate the remaining garlic. Peel and grate the ginger. Pop into a bowl. Whisk with the peanut butter, 2 tbsp tamari and the juice from half the lemon.

Finely shred the lettuce. Dice the tomato. Toss together in a bowl. Pile the tomato and lettuce salad on each warm tortilla wrap. Top with a few falafel balls. Drizzle over the peanut satay sauce, scatter over the coriander leaves and squeeze over a little lemon juice before serving.