This is a delicious vegetarian snack or meal. It can also be served as a sandwich in warm pita bread. Both recipes (sauce and falafel) are better is made about and hour before served. Make sauce first, then let it chill while you make the falafel.
1 1/2 cups plain Greek Yogurt
1 tablespoon of lemon juice
1 garlic clove, chopped
1 medium cucumbers, seeded and chopped into large chunks
2 teaspoons salt
1 T finely chopped fresh dill
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
Process all ingredients in food processor until well blended. Place in refrigerator for at least one hours before serving.
scant 2 cups chopped mild onion
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
6 garlic cloves
1 can chickpeas, drained
1 teaspoon salt
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons baking powder
½ cup all-purpose flour
Coconut oil, for sauteing
Add the onion, parsley, cilantro, and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture to a large bowl and set it aside.
Add the chickpeas, salt, cumin, and coriander to the bowl of the food processor and pulse until they are well blended (not pureed).
Return the onion mixture to the food processor, along with the baking powder and flour. Process until you have a smooth mix that loosely holds together (for making balls).
Transfer the mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
When ready to prepare, use a small scoop to form the mixture into balls (roughly 3 tablespoons per ball). Heat oil in a pan and sauté each falafel for 3 minutes on each side.
Serve with tzatziki.