Wash and dry the fresh produce. 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. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Halve the tomatoes. Quarter and deseed the lemon(s). In a bowl, combine the sliced cucumber(s), halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the garlic-tahini sauce and the juice of 2 lemon wedges (or 4 wedges for 4 servings).

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. Rinse and wipe out the pan.

Form the falafel mixture into 6 equal-sized patties (or 12 patties for 4 servings). In the same 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 patties 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 if desired.

Meanwhile, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Serve the warmed pitas with the cooked chicken, cooked falafel, cucumber-tomato salad, tzatziki, and sauce. Serve the remaining lemon wedges on the side. Enjoy!