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Sometimes, the best flavors arise when you just get back to basics. And nowhere is this more evident than with a good, old-fashioned pita pocket. Enter Dunja Gulin’s recipe for Perfect Falafel Pita from her book Falafel Forever: Nutritious and Tasty Recipes for Fried, Baked, Raw, Vegan and More! An intensive 24-hour soak turns dried chickpeas into perfectly tender kernels that impart an irresistibly moist texture and a homemade quality that can’t be matched. Pair the fresh falafel with your favorite raw, crunchy vegetables and a drizzle of tahini, and you’ve got yourself a hearty, hand-held meal you won’t want to put down. And if chickpeas are your thing, don’t miss our Chopped-style vegan chef showdown, featuring recipes for Chickpea Fillets Over Zucchini Fettuccine and Sesame Ahi Flatbread Salad Wraps with Garlic Aioli, all in the July+August Summer Issue of VegNews Magazine, on newsstands now!

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