Who really invented falafel? As a long-lost daughter of the soil, I’ve pondered the Great Middle-Eastern Debate with pride. For hundreds of years, Egypt, Syria, Israel, Palestine, and Lebanon—where my roots are planted—have all claimed the famous fritter as theirs. And it’s no surprise since falafel, the humble chickpea snack, is intertwined into each country’s national identity and cuisine.    In Israel, the deep-fried fritters are stuffed into warm pita with lettuce, tomato, onion, and hummus. Egyptians replace the chickpea with fava beans, a beloved staple. The Lebanese and Syrian menus feature falafel in mezze, sampler platters of dips, yogurt, olives, cheese, and more. Today, we’re offering up a lighter version, baked and served over a vegan cucumber tzatziki alongside a silky tahini sauce. We used canned chickpeas for a smooth batter, but authentic preparations use dried chickpeas (soaked overnight) for a grainier texture. Falafel is also naturally gluten-free, so those with celiac or a gluten intolerance can still join the party. We use chickpea flour to thicken the batter, but you can use any gluten-free flour you like.  While one person rolls and pats the falafel, another can prepare the salad (if you have an extra pair of hands). Khyar bi laban, a cucumber-yogurt dip very similar to Greek tzatziki, is one of my aunt Linda’s specialties. It inspired this vegan version. Instead of using a dairy base, we rely on coconut yogurt for creaminess. Persian cucumbers are perfect since they are smaller, sweeter, and 10 times crispier than English cucumbers. And because they have little to no seeds, you can use a vegetable peeler, spiralizer, or mandolin to slice long ribbons for a salad that’s easy on the eyes.