T H E M E N I G H T S • 125 Falafel Night is one of my favourite theme meals. It’s fun to eat and because there is such a variety of flavour and texture, you feel like your tastebuds are going on a trip around the world! The tanginess of the tabbouleh balances the richness of the falafel and the creaminess of the tahini sauce. I love this combination; it’s fresh, flavourful and satisfying! Falafel night is also great for entertaining. Middle Eastern food is often served mezze style, which is a bunch of small plates, dips and salads. Everything can be made ahead of time and served at room temperature, which takes the stress out of hosting a big party. I like to set everything out on a table before my guests arrive so that when they do I don’t have to worry about a thing. There are also a few little extras I like to add, in addition to the pita bread (which I think is mandatory). You don’t have to add all of these, you can just pick and choose your favourites: stuffed grape leaves, thinly sliced radishes, carrots, olives, feta cheese, roasted red peppers or a side of fresh vegetables like cucumber, cherry tomatoes, red onion slices and a handful of parsley for good measure. FALAFEL NIGHT (G F, N F, L S) TAHINI YOGURT DIPPING SAUCE TOTA L T I M E 5 minutes ⅔ cup (160 mL) plain yogurt 3 Tbsp (45 mL) tahini 2 Tbsp (30 mL) lemon juice ⅛ tsp (0.5 mL) cayenne (or to taste) 1 Tbsp (15 mL) chopped parsley and/or cilantro Pinch of salt 1. In a bowl, stir together all ingredients until combined. Taste and adjust seasoning. FA L A F E L N I G H T C O N T I N U E D . . .