While visiting the Jewish Quarter in Rome last year on a very cold day, some perfect (and extremely green) falafel came to my rescue for lunch. I decided to learn how to recreate this dish, my way: chock-full of herbs. This recipe is based on one by Mark BIttman's in How to Cook Everything, tweaked a bit to suit my taste -- and with an added lemony kick. Yes, the process takes some time -- but it's so worth it. Make a big batch, fry them, and put some in the freezer to bake for later when the craving hits. They're great when served with plain yogurt seasoned to taste with salt, fresh black pepper, lemon juice, and lemon zest.

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