Preheat and prepare falafel: Preheat the oven to 400°F (200°C) or preheat an air fryer to 375°F (190°C). Place the baked falafel balls on a rimmed baking sheet lined with parchment (or the air-fryer basket). Lightly brush or mist them with a teaspoon of oil and dust with 1/4 tsp smoked paprika or cumin if you like. Reheating at high heat for 10–12 minutes (oven) or 6–8 minutes (air fryer) crisps the exterior without drying the interior—this restores a near-fresh texture to baked falafel.

Make the lemon-tahini sauce: In a medium bowl whisk together 1/2 cup tahini with 2 tbsp lemon juice and the minced garlic (if using). It will thicken and seize; that’s normal. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce loosens to a pourable, creamy consistency (about 3–6 tbsp). Season with 1/2 tsp salt and a pinch of black pepper. Whisking and thinning with warm water gives the tahini a silky texture and avoids a gluey mouthfeel.

Prepare the cucumber–tomato salad: While the falafel reheats, combine the diced cucumbers, diced tomatoes, thinly sliced red onion, and chopped parsley in a large bowl. Toss with 2 tbsp extra-virgin olive oil, the lemon zest (if using), 1/2 tsp salt, 1/4–1/2 tsp freshly ground pepper and 1/2 tsp sumac (optional). Tossing the vegetables gently and seasoning them right before assembly preserves their crunch and keeps the pita from getting soggy.

Warm and split the pitas: Warm the whole-wheat pitas for 1–2 minutes on a hot, dry skillet or wrapped in foil in the oven for 5 minutes. Warming pitas makes them more pliable and less likely to tear when you open a pocket or fold them.

Assemble each pita: Cut or open a warm pita pocket and brush or spoon about 2 tbsp lemon-tahini sauce inside (reserve any extra sauce for serving). Layer 3–4 hot falafel balls into each pita (use 4 for a fuller sandwich). The hot falafel will slightly melt the tahini and marry the flavors—this temperature contrast is important for a satisfying bite.

Add the salad and finish: Spoon 1/2 to 3/4 cup of the cucumber–tomato salad into each pita on top of the falafel. Drizzle another 1 tsp tahini sauce if you like it saucy, and finish with a squeeze of lemon or a pinch of sumac for brightness. The herb-salad adds acidity and crunch that cut through the richness of the tahini and falafel.

Serve immediately: Serve the assembled pitas right away so the falafel remains crisp and the salad stays fresh. Offer extra tahini sauce and lemon wedges on the side; guests can adjust acidity and creaminess to taste.

Storing and reheating notes: If you have leftovers, store salad and sauce separately from falafel and pita. Re-crisp falafel in the oven or air fryer as in Step 1, and gently warm pitas wrapped in foil. Salad keeps up to 2 days refrigerated; tahini sauce keeps up to 4 days.