What you need:
for the tzatziki (it's ideal to make this first)
1 cup greek yogurt
1 garlic clove, minced
1/2 cucumber
2 tbsp olive oil
1 tbsp dill
for dipping: cucumbers, radishes, bell peppers, banana peppers, tomatoes...you name it.
for the falafel
1 cup fresh parsley
1 cup cilantro
1 cup almonds, peanuts and carrots (almonds are ideal, but I didn't have enough - or of peanuts either so I improvised)
1 can chick peas, drained and rinsed
1 clove garlic, minced
2 tbsp flour
1 tsp baking soda
1 tbsp olive oil, more for the pan
optional: sun-dried tomatoes and/or sesame seeds
What you do:
for the tzatziki
1. Grate the cucumber and place into a mesh strainer. Lots of recipes suggest letting it strain overnight, even through a cheesecloth...but I did not. I used a mesh colander and was able to reduce enough liquid to my satisfaction.
2. In a bowl, combine the yogurt, garlic, garlic and olive oil. Mix well.
3. Chill in the fridge and add the dill right before serving.
for the falafel
1. Preheat the oven to 375 degrees and spray your baking sheet with cooking spray.
2. In a food processor, combine the parsley, cilantro and almonds/peanuts/carrots (if you are using carrots, be sure to chop first or even run them through the processor first).
3. Add in the chickpeas and chop until smooth.
4. Pulse in the oil, flour, soda and garlic. Here is where you could add the sun-dried tomatoes or sesame seeds.
5. Roll into 1.5-2" balls and place on the baking sheet. You can either leave as balls or pat them down into patties. Either way, top with a little oil.