I think both of these are necessary for falafel. Many restaurants I’ve had it at just use the tahini sauce, but I think that using both gives you the proper “what a mess” factor falafel should have. And they’re both simple to make.
Tahini Sauce
1/4 c. tahini
1/4 c. cold water
1 T. fresh lemon juice
2 T. olive oil
salt to taste
Mix all ingredients together until the sauce is smooth. Easy, right? It’s a good no-cholesterol-but-creamy salad dressing, too.
Yogurt-Cucumber Sauce
This is basically a raita without any herbs, or chunky-style tzatziki – however you want to look at it.
1 c. yogurt (lowfat works fine)
1 cucumber, peeled, seeded, cut into strips and diced finely
1 large clove garlic, minced
2 T. water
2 T. olive oil
salt and pepper to taste
Mix all ingredients together.
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