Herb-filled falafel with tzatziki, pickled cabbage and cherry tomatoes

Preheat oven to 350°F. In a large sauté pan, heat 2 tablespoons oil on medium until shimmering. Make 2 to 3-inch patties with falafel batter by gathering a large spoonful, rolling into a ball and flattening with your hands (should make about 12 patties). Fry patties until golden brown on both sides and warmed through, 3 to 5 minutes per side. Do this in batches, if necessary. Remove from heat and drain on paper towels.

*Peel Persian cucumbers and thinly slice into rounds.
*Pick leaves off mint, rinse, dry and mince.
*Rinse and dry cilantro and mince.
*Zest lemon and juice.
In a small bowl, combine cucumbers, mint, cilantro and lemon zest with 1 tablespoon lemon juice, Greek yogurt, harissa (using less if you don’t like heat) and a pinch of salt.

Slice each pita pocket in half. Bake on a baking sheet in the oven until warm and slightly crisp on the edges, 2 to 3 minutes. Meanwhile:
*Rinse cherry tomatoes and slice in half. Toss with a pinch of salt and pepper.

Stuff pita halves with a few falafel patties or serve patties on their own. Top with tzatziki, pickled cabbage and cherry tomatoes.