Falafel With Tzatziki Sauce

This recipe is a great vegetarian dish for when you’re tired of meat or just want something a little different. I'm not sure how authentic this is, but it sure tastes good. From the Eating Well, Living Thin website

• Ready In: 25 mins
• Serves: 4

Ingredients

• Falafel

• 1  onion, chopped
• 1⁄2 cup parsley, chopped
• 2  garlic cloves, chopped
• 1 (15 ounce) can chickpeas, drained
• 1  egg white
• 2  teaspoons cumin
• 2  tablespoons  chopped cilantro
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon oregano
• 1  dash cayenne pepper
• 1  teaspoon lemon juice
• 1  teaspoon baking powder
• 1  tablespoon olive oil
• 1⁄3 cup  unseasoned breadcrumbs
•  oil (for frying) or   nonstick cooking spray

• Tzatziki

• 3⁄4 cup  Greek yogurt
• 3  tablespoons sour cream
• 1⁄2 cucumber, peeled, seeded, and grated
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon sugar
• 1  teaspoon dried dill weed
•  salt and pepper

Directions

1. Falafel:
2. In food processor place onion, parsley, and garlic. Pulse until finely minced.
3. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans.
4. Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil.
5. Stir in the bread crumbs.
6. Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
7. Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low.
8. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side.
9. Tzatziki Sauce:
10. In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
11. Serve on pita bread with sauce spooned over.