Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the recipes I’ve developed for this column come together ...

In a small bowl, whisk together the yogurt, tahini and lemon juice until smooth. Mix in the scallions and tomatoes, then season with salt and pepper. Set aside. To make the falafel, in a food ...

Baked falafel is a delicious and healthier twist on the traditional favorite falafel. Unlike deep-fried falafel, this recipe keeps things light and satisfying, making it perfect for those looking for ...