This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish

I Love this spread. It is absolutely awesome on my buckwheat pizza crust , with pasta, on bread, or just as dipping sauce for veggies.–Jarafel

The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked. –from kaitsinsidedish

The trick to this great salad is the marinating and baking of the tofu.

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

Submitted by Courtney (from Cooking Light Magazine)

Submitted by: Courtney (from Vegetarian Times)

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!