Top the warmed pita with 3 tablespoons of the Greek Yogurt Hummus in a wide straight line across the pita.

Top the hummus with 3 each of the Fried Falafel in a line.

Top the falafel with 1 tablespoon of chopped tomatoes and ½ cup of chopped romaine lettuce.

Preheat deep fryer to 350°F.

Add the drained chickpeas to a food processor and pulse until coarsely chopped, about 3 seconds at a time, 3-4 times. Work in batches if necessary to avoid fully puréeing the chickpeas. Add the chopped chickpeas to a medium-sized mixing bowl on the side.

Using the same food processor bowl, add the diced yellow onion, cilantro leaves, parsley leaves and garlic cloves, and pulse again for 5 seconds at a time, 3-4 times, to make a fine mix.

Add the onion mix to the bowl with the chopped chickpeas, then add all the other ingredients. Gently fold to incorporate all the ingredients, creating a chunky batter.

Using a purple, size 40 ice scream scoop (.875 oz), portion chickpea fritters at about 26 grams. Alternatively, use a heaping tablespoon portion. You should end up with about 30-32 fritters per recipe.

Combine the vinegars, water, sugar, and salt together in a medium-sized saucepan and place over medium-low heat. Stir to dissolve the sugar and salt.

Once the sugar and salt are dissolved, add the sliced red onions and continue to heat, stirring occasionally.

Continue stirring until the liquid is simmering and the red onions begin to wilt, 2-3 minutes.

Turn off the heat, and let sit for 4-5 minutes to cool before transferring to a separate container to cool completely.