Falafel is one of my favorite foods – whether served in pita, with rice, or simply by itself. My favorite falafel sandwich is from a place in Paris called L’As du Fallafel. I love that it is both healthy and flavorful, packed with lots of aromatic spices. This recipe is served with pita, though you can definitely also have the falafel with rice or a salad. It also makes a great lunch if you have leftovers!

Falafel dinner (for four)

Fresh falafel with toasted pita and fixings, yogurt sauce
Ingredients
Falafel
– 1 can of chickpeas (15 oz), drained
– 1 onion, chopped
– 1 bunch of fresh parsley, chopped (about 1/2 cup)
– 3 garlic cloves, chopped
– 1 egg
– 1 teaspoon ground coriander
– 1 teaspoon salt
– 2 teaspoons ground cumin
– A dash of cayenne pepper
– A dash of freshly ground black pepper
– 1 teaspoon lemon juice
– 1 teaspoon baking powder
– 1 spoonful of olive oil
– 1 cup dry bread crumbs
Yogurt sauce
– 1 container of plain Greek yogurt
– 1/2 cup of cucumber, peeled, seeded and chopped finely
– 1 teaspoon dried dill weed
– A dash of salt and pepper
To serve on the side 
– 4 pita breads
– 1 cup tomatoes
– 1 cup chopped cucumber

Directions
1. Prepare yogurt sauce my combining ingredients (yogurt, cucumber, dill weed, and salt and pepper) into a bowl. Set aside in the fridge to chill.
2. Drain and mash chickpeas in a large bowl (I like to use a potato masher, but you can also use a large spoon or fork). Set aside.
3. In a food processor, combine onion, parsley, and garlic until smooth. Add to mashed chickpeas mixture, and combine well.
4. In a small bowl, combine egg, coriander, salt, cumin, cayenne pepper, black pepper, lemon juice, and baking powder. Add to chickpea mixture with olive oil. Gradually fold in bread crumbs until mixture stays to together.
5. Form eight even balls from the mixture, and flatten into patties.
6. Heat olive oil in a large pan over medium-high heat. Pan fry falafel patties until browned and crispy on both sides.
7. Serve with pita, yogurt sauce, and optional toppings.

Spicy-roasted cauliflower
Ingredients
– One head of cauliflower
– 1 garlic clove, minced
– 1 teaspoon ground chili pepper flakes
– 1 teaspoon thyme
– 1/2 lemon, juiced
– Olive oil, salt, pepper

Directions
1. Heat oven to 425 degrees F.
2. Wash and cut cauliflower into small florets. Spread out on a baking tray lined with aluminum foil.
3. Mince garlic and sprinkle evenly over cauliflower. Add chili pepper flakes, thyme, and lemon juice. Add a healthy drizzle of olive oil evenly over all of the florets, and sprinkle with salt and pepper.
4. Roast in the oven for around 20 minutes, until lightly crisped and browned. You may want to turn florets over about halfway through to ensure even cooking throughout.
5. Remove from oven and serve warm with falafel.