• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve tomato lengthwise and thinly slice into half-moons. Peel and mince garlic. Mince parsley. • Halve falafel.

• In a small microwave-safe bowl, combine sliced onion, vinegar, and ½ tsp sugar (1 tsp for 4 servings). Cover with plastic wrap; microwave 30 seconds. • Stir in tomato, garlic, and half the parsley. Season with salt and pepper. Refrigerate until ready to use in Step 6.

• Heat a drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.

• While falafel cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• In a second small bowl, combine sour cream and remaining parsley. Lightly season with salt and pepper. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide tortillas between plates and fill with falafel. Drizzle with half the parsley sauce. Top with balsamic onion and tomato (draining first) and sprinkle with feta. Drizzle with remaining parsley sauce and serve.