Start by making the falafel and hummus. Keep in mind that you need to start this at least the day before in order to soak the legumes.

For the pita filling, finely slice the onion and mix the slices together with the sumac, the juice of 1 lemon, the extra virgin olive oil and ½ tsp salt. Set aside.

Finely slice the gem lettuce, dice the tomatoes and cucumber, finely chop the parsley. Set everything aside separately.

In the meantime, make a quick tahini sauce by mixing the tahini and lemon juice with 1 tbsp of water and ½ tsp salt. Mix it together until thickened, then keep adding small amounts of water until you can drizzle the tahini from a spoon. Grate or crush in the garlic and mix well. Then serve alongside the falafel.

Re-heat the pita breads either in the oven or the toaster. Then cut open the breads and spread a thick layer of hummus inside. Add a bit of the onions, lettuce, tomatoes, cucumber and parsley, followed by 2 falafel balls. Finish with generous drizzle of the tahini sauce, an extra squeeze of lemon juice and a bit more parsley. Tuck in.