I shaped the falafel mixture into little patties and deep fried them at about 170f for just a couple of minutes.
For the carrot salad, I grated two very large carrots, and added a good grinding of salt, a big squeeze of lemon juice, a slug of olive oil and some finely snipped up coriander, including the stalks. This is one of those things you just have to taste, and adjust quantities as you like. Or add different things of course.
The food in the picture was served with a bread wrap (as I had some in already) but pittas were recommended by my colleague - I am sure they would be better. Nevertheless, this was a belter.