Falafel & Feta Salad Pita Wraps

• Meanwhile, halve, peel, and very thinly slice half the onion (whole onion for 4 servings). Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Dice tomato into 1⁄4-inch pieces.

• In a small microwave-safe bowl, combine sliced onion, juice from half the lemon, and a pinch of salt. • Cover with plastic wrap and microwave until tender, 30-50 seconds. Set aside, stirring occasionally, until ready to serve.

• In a second small bowl, combine mayonnaise, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired. • In a medium bowl, toss together cucumber, tomato, feta, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.

• Halve falafel. • Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. Remove pan from heat.

• Once potatoes are done roasting, wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.