Tzatziki Sauce
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
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1. Brush your flat-bread with olive oil and grill on until browned
2. Take out Tzatziki sauce.
3. Prep the tomatoes
4. Grill to warm your falafel balls – I pressed mine on the panini press with the flat-bread.
5. Assemble! Lay out a square sheet of tinfoil. Add the falafel, tomato, and rice – drizzle some secret sauce over the filling and close the flat-bread – wrap tightly in foil to secure.
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