I’m all about healthy-delicious foods, and these falafel are just that. They are baked instead of fried, yet still manage to have a crispy exterior and tender interior. They are packed with fresh herbs and spices, which leaves them bursting with flavor. I added a sprinkle of coriander and used 1/2 teaspoon of kosher salt and thought they were perfectly seasoned. Serve on warm pita bread with hummus or tzatziki, greens drizzled with red wine vinaigrette, thinly sliced cucumber, diced tomatoes, pickled onions, and tahini sauce.

Get the Recipe: Crispy Falafel