Last week, we made the gyros in Vegan Eats World and I had fair amount of yogurt sauce leftover. Not one to waste something so yummy, I made sure to plan a meal I could use it in for this week. It’s been a long while since we’ve made falafel and I couldn’t think of a better way to use some of that yummo sauce. We love love love the falafel recipe in Appetite - they come out so moist and flavorful. Once we started making these, I realized I preferred them over the deep fried restaurant falafels, which I find to be too dry as a rule. The one thing about them is they don’t reheat all that well (super dry for some reason) so I decided to make a 2/3 batch. I made them a bit larger than usual and they were way too perfect. Seth made an amazing salad for a side and I made some pita chips (bake cut up bits of pita sprayed with olive oil & sprinkled with cumin, coriander, chili powder & garlic alt until they’re crispy) to snack on while the falafel baked. I did something I almost never do, and bought hummus. I know, I know. What kind of vegan buys hummus?! The kind who doesn’t feel like making it, that’s what kind. Anyway, we filled our pitas with the beautiful, slightly large falafel, hummus, lettuce, tomato, kalamata olives and yogurt sauce. Super yummy.