Lindsay Budner’s Tzatziki - Greek garlicky, cucumber yogurt sauce

Lindsay Budner’s Tzatziki - Greek garlicky, cucumber yogurt sauce

Easy to make meal - I served the falafels on a green salad with a big scoop of tzatziki -  make extra for your lunch!

Easy to make meal - I served the falafels on a green salad with a big scoop of tzatziki -  make extra for your lunch!

Lindsay and Martin invited me to dinner and served warm pita bread, falafels, tzatziki and a big green salad. The meal was filled with Mediterranean flavors and the company delightful! About 3 weeks later I made some falafels and tzatziki. 

Falafels are made from ground chickpeas herbs and spices that are deep fried. Falafel is a traditional Middle Eastern food and  popular American street food. You can purchase falafel mix in most grocery stores. I purchased Trader Joe’s Falafel Mix it has a little spicy kick to it. Just add water, allow it time to soften (15 to 30 minutes) then roll into balls. They can be deep fried, but I baked mine on a cookie sheet lined with parchment paper.

Lindsay’s go to tzatziki recipe from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine

The Mediterranean Harvest written by “award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone."

Recipe: as copied from the Mediterranean Harvest cookbook

Ingredients:

1 long English cucumber peeled and grated on a large of a box grater (or use a food processor)
Salt
2 to 3 garlic cloves (to taste) peeled
2 tablespoons extra virgin olive oil
11/2 cups of drained yogurt (about  4 cups undrained)
1 to 2 tablespoons of chopped fresh mint or dill
1 tablespoon red wine vinegar

Directions:

1. Sprinkle the cucumber generously with salt, toss and place in a colander in the sink. Let sit for 30 minutes. Rinse and squeeze out water.

2. Combine garlic cloves, 1 tbsp of the olive oil and ½ tsp of salt in a mortar and pestle, and grind to a paste.

3. Toss the cucumber with the garlic paste, yogurt, mint, vinegar and remaining 1 tbsp oil. Taste and adjust salt and garlic. Refrigerate until ready to serve.

Advance preparation: Don’t make this too far ahead, because the cucumbers will continue to release water in to the Tzatziki and the bright flavors will fade.

Lauri's Tips: 
I purchased plain Greek yogurt rather than taking the time to strain regular yogurt.
Falafels can served with pita bread, cucumbers and hummus.