Falafel Sandwiches with Cucumber Dill Sauce
Two trips to the grocery store later and I had the ingredients in hand (well most of them anyway, how is possible that a grocery store is completely and utterly OUT of pita bread?!) I didn't check the freshness of the cucumber I had in my fridge and was in for a nasty surprise after I'd already started cooking the falafel! (note to self: check your ingredients before beginning, sheesh!), so a second trip to the grocery store became necessary and was timed- go speed racer, go!
It was worth the effort!!
What you'll need:
1- package Falafel mix or if you have the time use A Beautiful Mess Blog's recipe HERE
Pita bread or in my case sandwich thins as substitute when your grocery store has a massive fail!
Cucumber dill sauce:
1 container greek yogurt- I do the 0% Fage
1 small cucumber, peeled if you prefer, chopped to preference.
1 tablespoon fresh dill, chopped finely
about a teaspoon lemon juice (less if you prefer)
pepper to taste
salt (optional. I leave it out personally)
garlic powder to taste. I do just a few shakes of the bottle.
What you do:
There are two ways to cook the falafel. Usually I fry it, which of course isn't healthy, but it's the traditional way to do it. This time I decided to bake them, per the instructions on the box. They didn't taste nearly as good, so I ended up quickly and lightly frying them for about 30 seconds each side to crisp them up a bit.
While they were baking I assembled the sauce. If you are frying the falafel and not baking them then make the sauce about 30 minutes ahead of time so the flavors have a chance to mingle.
If you are using pita bread then you are ready to assemble but if you, like me, had to improvise then at this point I toasted the sandwich thins a little. Put a falafel patty or two, or three, add a dollop of sauce and whatever else you like on there and you're done!