Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the harissa paste. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the carrots at 390°F for 9 to 12 minutes.

Meanwhile, in a medium bowl, combine the falafel mix and ½ 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. Quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sliced cucumber(s), the juice of 2 lemon wedges (or 4 wedges for 4 servings), a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally.

Pat the chicken dry with paper towels; season with salt and pepper. In a large nonstick pan, 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. Use the same pan to cook the falafel.

Once the falafel mixture has absorbed the water, add the feta (crumbling before adding); stir to combine. Form the falafel mixture into 6 equal-sized patties (or 12 patties 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 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.

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Spread the tzatziki onto the warmed pitas; top with the cooked falafel, cooked chicken, marinated cucumber(s), and remaining harissa paste. Serve the finished pitas with the roasted carrots. Serve the remaining lemon wedges on the side. Enjoy!