Mediterranean Falafel Pita Boxes with Lemon Tahini

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 16 small (about 12 oz) store-bought or homemade falafel balls
• 1 Tbsp olive oil spray or oil
• 2 cups cooked quinoa or couscous
• 1 English cucumber, diced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta
• 1/3 cup fresh parsley, chopped
• 4 small pita breads
• 1/4 cup tahini
• 3 Tbsp fresh lemon juice
• 1 garlic clove, grated
• 3–4 Tbsp warm water
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 2 cups baby spinach or mixed greens

Instructions

1. 1Preheat the oven to 400°F (or air fryer to 375°F). Arrange the falafel on a parchment-lined sheet, lightly spray or brush with oil, and bake 12–15 minutes, flipping halfway, until deeply golden and crisp outside.
2. 2While the falafel cooks, fluff the warm quinoa or couscous with a fork and season lightly with salt; divide it among four meal-prep containers or shallow lunch bowls as the base.
3. 3Dice the cucumber, halve the tomatoes, thinly slice the red onion, and halve the olives; toss these vegetables gently with half the parsley and a tiny drizzle of olive oil if desired.
4. 4Make the lemon tahini sauce: whisk tahini, lemon juice, grated garlic, cumin, and salt; stream in warm water at a time until the sauce is pourable and creamy, the consistency of heavy cream.
5. 5Warm the pita breads in the oven for the last 2 minutes of falafel cooking or in a dry skillet 30 seconds per side until pliable and lightly toasted.
6. 6Build each box: layer spinach over the grains, nestle 4 hot falafel on one side, pile the cucumber-tomato mixture beside them, and scatter feta, olives, and remaining parsley.
7. 7Drizzle each portion generously with lemon tahini sauce (or pack sauce in a small container if prepping ahead so everything stays crisp).
8. 8Tuck a warm pita half against the side of each box for scooping. Serve right away or refrigerate up to 3 days; reheat falafel briefly and refresh with extra sauce and a squeeze of lemon before lunch.