We've found our new favorite meal! Falafel with tzatziki. Tzatziki is a Greek yogurt-based sauce containing cucumber, salt, olive oil, and various other delicious additions. When we first began looking for recipes, we found that most of them insisted one drain the yogurt through a sieve or cheese cloth, then drain the cucumber, then, once the tzatziki is mixed, refrigerate for four hours to marry the flavors.
We say, Pfffft.
Use Greek Yogurt, if you can, and no draining is necessary. Same with the cucumbers. Drain who? Also, we served our tzatziki right after whipping it up and it was fine. Better than fine. It was marvelous.
We picked up a bag of frozen falafels from Trader Joes, served them with the tzatziki, pita bread, hummus, kalamata olives and sautéed chard sprinkled with salt and lemon juice. The result was a super satisfying and swoon-worthy meal.
Effort required for the tzatziki: Truly 1/2 assed
Here's what you need and how you do it:
(We used a slightly modified version of Ina Garten's recipe)
1 eight-ounce container plain yogurt, preferably Greek
1/4 cup sour cream
1/3 cucumber, peeled, seeded and chopped finely
Kosher salt and pepper to taste
Dribble white wine vinegar
2 teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon olive oil
1/2 teaspoon minced garlic (we used the pre-jarred stuff)
1/2 teaspoon dill (we used dried, but fresh would be fabulous)
Bit of mint (optional)
Mix all ingredients. Taste and alter to fit your preference. Serve cold with warm falafels or simply with pita bread.
For a printable version of this recipe, click here.