Herb-Crusted Tuscan Falafel

Method

1. Gather and prep everything first: brioche buns, cheddar, mayonnaise and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the falafel, and cook until deeply browned and aromatic.
4. Stir in the vegetable stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.