Step 1

• Wash and dry produce. • Thinly slice half the tomatoes into rounds; dice remaining tomatoes. Quarter lemon. Halve falafel.

Step 2

• Heat a large drizzle of oil in a hot large pan. Add falafel and cook until golden, 2-3 minutes per side. • In a small bowl, mix hummus, sesame seeds, half the cumin (all for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper if desired.

Step 3

• In a large bowl, whisk together 2 TBSP olive oil, 1 tsp sugar, juice from two lemon wedges (4 TBSP olive oil, 2 tsp sugar, and juice from four lemon wedges for 4), a pinch of salt, and pepper until thoroughly combined. • Add arugula, almonds, diced tomato, and apricots; toss until coated.

Step 4

• Halve pitas; wrap in damp paper towels and microwave until soft and pliable, 30-60 seconds. TIP: For added texture, toast your pitas instead! • Dividing evenly, fill each pita half with sesame hummus, falafel, tomato rounds, and as many pickle slices as you like. Serve with arugula salad and any remaining lemon wedges on the side.