Falafel, crispy vegetarian patties made of chickpeas, garlic, onion and spices make an easy, inexpensive dinner or unique party food - serve small falafel balls with tzatziki for dipping. With its neutral flavour and high smoke point, canola oil is ideal for cooking falafel; traditionally they're cooked in a hot skillet, but these are brushed with canola oil and roasted at a high heat, creating a crisp exterior.
Use vegetables in wraps, which hold better than sandwiches if you keep the wrapper flexible and don't overstuff them. The following recipe uses cream cheese and a lettuce leaf to prevent the moist filling from turning the wrapper soggy. Cold wraps usually improve in flavor by sitting in the refrigerator overnight.