Tzatziki Sauce

8 oz plain yogurt
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste

Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.

NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.

Falafel

1 can chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
1/4 - 1/2 cup fresh cilantro
2 cloves garlic
1 egg
2 tsp ground cumin
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender or food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Serve in a pita with tomatoes, cucumbers, spinach or lettuce, feta or goat cheese, onions, tzatziki sauce, or whatever you like.

NOTES
Adapted from Sean's Falafel on Allrecipes.com.
The best homemade falafel recipe I've tried.
The fresh herbs really make a huge difference in flavor.