• Heat up your falafels for 30 second to soften. Then add half to one pita bread and smash down with your fingers. Make into a flat even layer. Repeat for the second pita.
  82 g (5 whole) Frozen Traditional Falafel, 57 g (2) Mini Pita Bread
• Lay down flat on to a nonstick pan and press down evenly on all edges to seal it in. The falafel should stick to the pita and cook to get golden brown and crispy.
• After 2-3 minutes, carefully flip over using a spatula. I suggest using a wide shaped spatula to ensure you don’t loose any falafel bits.
• Spread on the hummus in an even layer to both tacos. In a small bowl, mix together the Greek yogurt, cottage cheese, and salt & pepper. Add to the tacos in to an even layer as well.
  14 g (2 tbsp) Spicy Hummus, 56 g (0.25) 0% Milkfat Greek Yogurt, 55 g Low Fat Cottage Cheese, Salt & Pepper

Toppings:

• Line each taco with a handful of cucumber slices, chopped red tomato, and red onion slices. These all add freshness and crunch to the meal, making it a perfect balance of textures.
  Mini Cucumber Slices, Chopped Roma Tomatoes, Sliced Red Onion, 5 g (1 tsp) Grated Parmesan Cheese or Feta