From Culinary school. This sauce is a great condiment to put on you falafel, but works equally well with other foods, too. It's spicy, but you can moderate the heat by using less chiles, or removing the seeds.
Another recipe from culinary school, and the only falafel recipe I've really ever enjoyed. It's really easy, as most of the work is done by the food processor. These are best served hot, straight out of the fryer.