Baking

I used this make this a pita sandwich, but after getting over-zealous with the stuffing and having it fall apart one too many times, I realized that it's even better in salad form. I based the recipe off of Mark Bittman's baked falafel but added some inauthentic ingredients: nutritional yeast, which you can find in bulk bins at Whole Foods, and asafoetida, which is sold at Indian grocery stores or online. I borrow the double-coating technique from the Crab Cakes with Basil Aioli recipe at Epicurious.

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