Falafel Chickpea Pita Pocket

• 85 g fully cooked chickpea falafel — Fully cooked chickpea falafel
• 60 g (1 pita) — Whole-wheat pita bread
• 70 g, diced — Cucumber with peel
• 60 g, quartered — Raw cherry tomatoes
• 40 g, finely shredded — Raw green cabbage
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 12 g (about 2 1/2 tsp) — Fresh lemon juice
• 1 g (about 1/2 tsp) — Ground sumac
• 5 g (about 1 tsp) — Avocado oil
• 0.3 g (small pinch) — Fine salt

Method

1. 1Crisp the prepared falafelHeat avocado oil in a nonstick skillet over medium.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Add the fully cooked falafelAdd the fully cooked falafel and sauté for 6 to 8 minutes, turning every 2 minutes.8 min · 165°FLook for: The falafel has crisp deep-golden faces and reaches the package reheating temperature or at least 165°F.Safety: Use fully cooked falafel, follow any higher package temperature, and verify the center reaches at least 165°F.
3. 3Mix the lemon tahini slawWhisk tahini, lemon juice, sumac, salt, and 10 g water for 45 seconds.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Toss 1 tbsp with cabbageToss 1 tbsp with cabbage and keep the remaining sauce for the pita.Look for: The sauce is smooth and the cabbage is lightly coated while retaining crisp strands.Safety: Use potable water and keep the ready-to-eat vegetables chilled.
5. 5Assemble the pita pocketRest the crisp falafel on a clean rack for 5 minutes. Warm the pita in the dry skillet for 30 seconds per side.7 minLook for: The ingredients are fully prepared and ready for the next action.
6. 6Spread remaining tahini insideSpread remaining tahini inside, add cabbage, cucumber, tomatoes, and falafel, then wrap immediately for transport.Look for: The pita remains intact with falafel centered and crisp vegetables packed around it.Safety: Keep chilled if not eating immediately and discard after more than 2 hours above 40°F.