Wash and dry the strawberries.

Divide the strawberries between two small containers.

Portion the cottage cheese into separate containers with tight-fitting lids.

Sprinkle with cinnamon if desired.

Keep chilled until ready to enjoy.

Wash and dry all vegetables.

Slice the mini cucumbers and bell peppers if desired, or leave whole for easy snacking.

Divide the vegetables between containers.

Portion the tzatziki into a small leak-proof container.

Pack unsalted pistachios into snack containers or reusable bags.

Add the chickpeas, parsley, cilantro, garlic, red onion, oat flour, cumin, coriander, garlic powder, salt, and pepper to a food processor.

Pulse until the mixture comes together but still has some texture. Don't over-process (it shouldn't become a smooth paste).

Shape into 12 small patties.

Heat the olive oil in a skillet over medium heat and cook the falafel for 3–4 minutes per side until golden and crisp.

In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt until smooth.

Lay each tortilla flat and spread with a little of the lemon tahini sauce.

Top with romaine, cucumber, tomatoes, red onion, and three falafel patties.

Drizzle with a little more sauce, fold in the sides, and roll tightly into a wrap.

Wrap in parchment paper or foil until ready to pack.

Make and cook the falafel the day before.

Mix the lemon tahini sauce the day before.

Wash and prep the romaine, cucumber, tomatoes, red onion, strawberries, and veggies for the snack box the day before.

Portion the cottage cheese, tzatziki, and pistachios the day before.

Assemble the falafel wraps and wrap them in parchment paper or foil the morning of.

Pack the strawberries and cottage cheese the morning of.

Pack the veggie snack with the tzatziki the morning of.

Add the pistachios the morning of.

Place everything in a cooler or insulated lunch bag with an ice pack.