Falafel Pita Pockets (Layover Day)

Prepare falafel mix according to package directions using cold water. Let stand for 15 minutes.

Heat oil about ½ inch deep in a large pan over medium-high heat.

Shape falafel mixture into small patties. Fry for 1–2 minutes per side, until browned and crisp. Drain briefly on a clean towel or paper towel.

Slice onion and shred cabbage.

Fill pita pockets with falafel, onion, cabbage, and tahini sauce. Serve immediately.

Note: Best prepared on layover days when there is extra time for cooking and cleanup.