Heat the oven and bake the falafel following the pack instructions (alongside the meatballs, see recipe right, as they brown).
Meanwhile, mix the sauce ingredients with 4-5 tbsp water and some salt until you get a drizzling consistency. It seems like a lot of water, but don’t worry, adding lemon juice to tahini makes it thicken with the acidity, so it needs another liquid to thin it.
Once the falafel have been out of the oven a few minutes, and cooled a little, pile the rocket onto a serving platter and top with the falafel. Drizzle over the tahini sauce, scatter with sesame seeds and serve with a few extra lemon wedges.