• 1 pack of falafels Cool&Simple

• 4 cups of curly parsley, chopped

• 2 medium tomatoes, diced

• 1 French shallot, chopped

• 1 garlic clove, minced

• Juice of one lemon

• 2 tbsp of extra virgin olive oil

• Salt and pepper to taste

• 1 cup of homemade or store-bought hummus

• ½ cup Kalamata olives

• 4 whole wheat pita breads

• Place the rack in the center of the oven and preheat the oven to 430F.

• Arrange the falafels on a baking sheet lined with parchment paper or silicone sheet and bake for 12 minutes.

• In the meantime, wash well and drain the parsley. Roughly chop and place in a large bowl.

• Core the tomatoes and cut into small cubes. Add to the bowl of parsley.

• Add the chopped shallot, chopped garlic, lemon juice, oil, salt and pepper and mix well.

• Brush the pita with olive oil, season with salt and pepper, and cut into wedges. 4 minutes before the end of the falafel cooking, add the pitas to the oven.

• Serve the salad in the bowls, top with a spoonful of hummus and kalamata olives, and arrange the falafel and pita wedges.

• Enjoy!