Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

Meanwhile, in a medium bowl, combine the falafel mix and 1/2 cup of water (or 1 cup for 4 servings). Set aside to rest, without stirring, at least 10 minutes, or until the water is absorbed. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the parsley leaves and stems. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Roughly chop the olives. Quarter and deseed the lemon(s). In a bowl, combine the halved tomatoes, chopped parsley, sliced cucumber(s), and chopped olives. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. In a separate bowl, combine the garlic-tahini sauce and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired.

Form the falafel mixture into 6 equal-sized balls (or 12 balls for 4 servings). In a large nonstick pan, heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of falafel sizzles immediately when added, add the falafel balls in an even layer. Cook 3 to 4 minutes per side, or until golden brown and heated through (if the pan seems dry, add a drizzle of oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt.

In a large bowl, combine the cooked farro, arugula, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Serve the finished farro topped with the cooked falafel, marinated vegetables, and feta (crumbling before adding). Drizzle with the sauce. Enjoy!