Add the ranch dressing, greek yogurt, apple cider vinegar, dried oregano, lemon juice and olive oil to a bowl. Mix until combined and then stir in the cucumber. Store, covered in the fridge until ready to serve.

Preheat oven to 425 degrees F.

Place cut potatoes in a large bowl and drizzle with oil, garlic, parsley or basil, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes onto a greased wire rack on top of a baking sheet and baking them as directed above. But this way is a bit of a pain. Once the fries are cooked, remove them from the oven and toss with the blue cheese and fresh chopped basil.

While the fries are baking, prepare the falafel. In a food processor, combine the chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt and pepper. Puree until smooth. Add the cilantro and pulse a few times.

Once the mixture is combined, scoop out about 1-2 tablespoons worth and form into small balls. Place the falafel on a baking sheet (if baking) or a plate (if frying).

To bake the falafel, preheat the oven to 400 degrees F.

Bake on a greased cookie sheet for about 20 minutes or until crisp on top and cooked through. Remove from the oven and gently toss with buffalo sauce. Return the falafel to the cookie sheet and bake 5 minutes longer.

To fry the falafel, add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.

Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then immediately toss with buffalo sauce.

To serve place the falafel on a warm pita. Top with fries and drizzle with extra buffalo sauce, blue cheese and green onions. Wrap up and serve with the Ranch style Tzatziki.