I am a huge fan of falafel. As someone who has spent quite a bit of time in Europe, this dish became my quick vegan go-to whenever I was out and needed something to eat fast. I couldn't tell you how many variations of stuff that I had last summer in Germany. I think that my favorite was the late night snack while visiting a friend in Köln because of discovering that the garlic sauce there was vegan.
Regardless, the process can be a little labor intensive if making these at home, but I get a great deal of satisfaction when I am finished. Usually I just buy a whole grain wrap to serve my falafel on, but last week I decided to take it up a notch. I had my first experience making my own pita bread. I used this recipe from Bryanna Clark Grogan's vegan blog, and it worked well for the most part. I've misplaced my rolling pin somewhere between home and university, so I had to make due with using a long and narrow glass. I must have stretched them out too much because they didn't manage to puff up in the oven like they were supposed to do. (I had even bought a pizza stone specifically for this purpose.) The pitas were still good, and I just cheated aznd cut them to make my own pockets. Combined with the falafel and tahini sauce, I had a wonderful dinner even if it took a while to prepare.