• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges; toss on a baking sheet with a large drizzle of oil, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• 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.

• Divide pitas between plates and evenly spread with half the yogurt sauce. Top with falafel and as much salad and pickled onion (draining first) as you like. Drizzle with as much remaining yogurt sauce as you like, then fold up like a taco. TIP: Add a few potato wedges for even more flavor and texture! • Serve with potato wedges, any remaining yogurt sauce, and any remaining salad on the side.