Sarit Packer & Itamar Srulovich

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

If you don’t have both spices, it’s okay to omit one or the other.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Turn this iced tea into a cocktail with a little gin.