Fushion falafel with spicy potatoes

• In a small bowl, combine the Korean-style spices with a drizzle of olive oil.
• Drizzle this over the wedges during the final minute of cooking.
• Juice the lime into a bowl and then add the water (see pantry for amount).
• In a large salad bowl, combine the soy sauce with the sugar, sesame oil, mayonnaise and white wine vinegar, along with half of the lime juice and water.

• Slice the cucumber into crescents and dice the beetroot, then transfer both to the salad bowl.
• Add the slaw mix and toss well to combine with the dressing, then season to taste with salt and pepper.
• In a small bowl, combine the chipotle paste* with the tahini, along with the rest of the lime juice and water.

*Take care, this ingredient is spicy! Use as preferred.