• Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating— you’ll use it to toast the pitas in step 5.) Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomato. Halve, peel, and thinly slice half the shallot; mince remaining shallot. Pick and roughly chop fronds from dill. Quarter lemon. Peel and mince or grate garlic. Pat chicken dry with paper towels and season all over with salt and pepper.

• In a small bowl, combine cucumber, tomato, sliced shallot, half the chopped dill, and half the feta (save the rest for serving). Stir in a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper. • In a separate small bowl, combine sour cream with a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Heat a drizzle of oil in a large, heavy- bottomed pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; wipe out pan.

• Drain and rinse chickpeas. Place in a medium bowl; mash with a potato masher or fork until almost smooth. (It’s OK if there are still some larger chickpea pieces.) • In a large bowl, whisk together tempura mix, Shawarma Spice Blend, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4) until smooth. TIP: If tempura mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Stir in mashed chickpeas, minced shallot, remaining garlic, and remaining chopped dill. Season with pepper.

• Heat a 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping 1⁄4-cup scoops of chickpea batter. TIP: Add your batter to the pan close to the oil to avoid splatter. You may need to cook fritters in batches. • Cook fritters until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, carefully transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat. Use pan used for chicken here.

• While fritters cook, toast pitas on top rack (use a baking sheet or place directly on oven rack) until warm and pliable. TIP: You can use your toaster oven instead, if you have one. Keep an eye on the pitas as they toast—they should be soft, not crispy. • Halve pitas crosswise.

• Divide fritters and salad (draining first) between plates. Top with remaining feta. Serve with pitas, sauce, and remaining lemon wedges on the side. TIP: If you like, stuff pitas with fritters and salad, then drizzle with sauce for falafel- inspired sandwiches! Top salad with chicken.