This is one of my favorite middle eastern street foods. There is nothing like a warm pita, stuffed with crispy falafel balls, crunchy fresh Israeli salad and tahini. You can, of course, add a myriad other toppings, like spicy sauce (harif), pickled turnips and fried eggplant, but this recipes goes for that bite of simple and delicious authentic falafel. (Adapted from Joan Nathan)

Chickpea and Artichoke Tagine

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For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)

Cous Cous with Fall Veggies

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Cous Cous is a staple in the Israeli kitchen and has become one in mine. You don’t have to cook this grain, just add hot water and let it sit. Once I found whole wheat cous cous, in my local store, I started using this as the base of various dishes. This one uses a mix of fall veggies, like butternut squash and cabbage and protein rich chickpeas, alongside a flavorful broth with saffron and turmeric. This is a great meatless main that is flavorful and filling. (Adapted from Janna Gur’s Jewish Soul Food)