I felt like making something elaborate last week and it turned out to be some delicious falafel, crispy on the outside, moist & tasty inside. It was great, not at all dry like the bad restaurant ones. I also made the taratoor sauce in the recipe. It was a nice tangy addition.
The pitas did balloon up, yay! I made the whole-wheat version from 'The Bread bible' by Rose Levy Beranbaum. Of course, the product was chewier and not as billowy like those store-bought ones with refined flour. I have to try the same recipe with AP flour now. I loved this book with such extensive details, not to mention Rose's explanations about the chemistry between the ingredients. Go, get yourself the book (and her Cake bible too).