Preheat oven to 350ºF and fire up the BBQ on medium heat.
Remove the stems and gills of the Portobello mushrooms.
Drizzle 1 tsp. of olive oil and squeeze 1/4 of a lime wedge inside each Portobello mushroom.
Add a pinch of sea salt in each cap, then place on BBQ for about 15-20 minutes, until tender.
Place the 12 Falafel patties on a lightly oiled baking sheet and bake for 7-10 minutes per side, until golden, following package directions.
Begin defrosting the tahini sauce by submerging package in warm water.
Dice your tomatoes, cucumbers, onions and lettuce.
When the Falafel and Portobello mushrooms have 5 mins left to cook, lightly brush pitas with olive oil and place on the BBQ for about 2 mins per side to toast.
When everything is ready, stuff your pitas, drizzle tahini sauce overtop and serve! (For three people, serve two Falafel patties in each half of a pita).
One package of Sol Cuisine Organic Falafel
4 large Portobello mushrooms
2 medium tomatoes, diced
1/2 a medium onion, diced
2 small cucumbers, diced
2 large lettuce leaves, diced
A pinch of sea salt
Olive oil to drizzle