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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 8, 2013
This was a big hit for a no meat, "Friday in Lent" meal. I recommend making the cucumber sauce first, and put it in the fridge to let the flavors mingle. We substituted the baking powder with baking soda, per the comments regarding foaming issues. Also added 2 small cloves of garlic to the cucumber sauce, and made one batch with and one without the dill. The one with the dill was our favorite. I actually mashed the cucumber sauce mixture with a potato masher to squish up the cucumbers more and let the flavors get released. Had no coriander, but it still turned out great! We used 1 tablespoon dried parsley instead of fresh (no fresh on hand) as well. We baked the falafel instead of fried, per some suggestions of reviewers - 400 degrees for 10 minutes on a nonstick sprayed pan, flipped and another 10 minutes. This recipe is great. We did do some variations, but that is not to take away from the recipe - loved the texture and flavor of the falafel and the sauce. I think this is a very versatile recipe, so don't be afraid to make it your own!
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