Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Zest, then juice lemon. Add onions, lemon juice, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

While onions pickle, core, then cut pepper into 1/2-inch pieces. Thinly slice cucumber. Halve tomatoes. Drain, then cut or tear olives in half. Add hummus, lemon zest and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then falafel. Cook until golden-brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, if needed, using 1 tbsp oil per batch.) Transfer to a plate and cover to keep warm.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

While tortillas warm, add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions, discarding the remaining pickling liquid. Add pickled onions, tomatoes, cucumbers, peppers, olives and spring mix to the bowl, then toss to combine.

Cut falafels in half. Divide tortillas between plates. Spread lemony hummus onto tops of tortillas. Top with falafels and some salad. Serve remaining salad on the side.