Wash and dry produce.

Halve, peel, and thinly slice shallot. Dice tomato into ½-inch pieces. Trim and dice cucumber into ½-inch pieces. Quarter lemon.

In a medium microwave-safe bowl, combine shallot, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave until shallot is softened, about 1 minute.

Carefully remove plastic wrap; stir in cabbage. Set aside to pickle, stirring occasionally, until ready to serve.

In a small bowl, combine tomato, cucumber, salt, and pepper.

In a second small bowl, stir together sour cream, half the garlic powder, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a third small bowl, stir together hummus, remaining garlic powder, a drizzle of olive oil (large drizzle for 4 servings), and a squeeze of lemon juice to taste. Season with salt.

Halve falafel.

Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. TIP: If pan seems dry, add another drizzle of oil.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Divide tortillas between plates and fill with hummus, falafel, pickled cabbage (draining first), and tomato and cucumber. Top with creamy garlic sauce and feta. Serve with remaining lemon wedges on the side.