South Dakota farm gal Erica Strait left the state to study at New York City's Institute for Integrative Nutrition and its Natural Gourmet Institute, guided by her interest in food and nutrition. It was in the big city that she not only trained in holistic health and whole-foods cooking but developed a love for falafel while working under Israeli chef Einat Admony. Back in the Midwest and working as a personal chef, Strait found herself missing Admony's crispy falafel, so she did what anyone with the know-how would do: She started making it herself. Throw in Strait's affection for street food, and you have Foxy Falafel, which for the last few years has been serving falafel, kombucha, bike-powered smoothies, and more at farmers' markets and events around the Twin Cities. The only problem? During the colder months, fans of Foxy have missed Strait's crispy falafel — and they know they can't make it themselves. So until the market season starts up again, they can only dream and drool, thinking of Strait's crunchy-on-the-outside, creamy-on-the-inside falafel balls, made with chickpeas she sprouts herself, as well as her pickled condiments and her three amazing sauces: a smoky/spicy/garlicky Tunisian harissa, a cool cucumber yogurt, and an herbaceous tahini.