Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Zest, then juice lemon. Add onions, lemon juice, 1 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 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 and 1 tsp lemon zest (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.) Transfer to a plate and cover to keep warm.

Heat the same pan (from step 3) over medium. Place pitas in the dry pan and cook until warmed through, 1-2 min per side. (NOTE: Warm them one at a time if your pan doesn't fit all of them at once.)

While pitas 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 onions, tomatoes, cucumbers, peppers, olives and spring mix to the bowl, then toss to combine.

Divide pitas between plates. Spread lemony hummus over tops of pitas. Top with falafel and some salad. Serve remaining salad on the side.