Heat Falafel, cut into quarters and toss with lettuce and green onion. Drizzle olive oil and balsamic vinegar over salad. Sprinkle with salt and pepper.  Toss. Serve with Pita Chips and reserved Quinoa Tabouli.

To make Pita Chips cut 4 pita rounds into chip-sized triangles and carefully peel the 2 layers apart. Brush each triangle with olive oil on both sides. Bake at 250°F for 7-10 minutes or until crispy.