March 19, 2012

Tzatziki Sauce for Falafels

Today was my second time making tzatziki and the Cooking Light recipe I followed was much better than the previous recipe I used.  In fact, I didn't think I liked tzatziki after making it the first time, so I'm happy I tried it again.

The April 2012 issue of Cooking Light says tzatziki is great with kebabs, crudités and baked pita chips.  I had mine with falafels from the freezer section at Trader Joe's, combined with lettuce inside pita bread.  Yet another quick, favorite meal from TJ's.

Tzatziki is easy to make, and the falafels from Trader Joe's are quick to heat. The package states that microwaving is the preferred heating method, and 3 pieces heat in just 1 1/2 minutes. 

My lunch today came together in just 5 minutes, which included heating my frozen pita in the oven. I typically toast my pitas, but the 7" size is too big for my toaster and the smaller pita size doesn't work nearly as well for the size of the falafels. 

The original recipe calls for fresh dill which I bet tastes great, but I used dried and it was still really good.  I've also read that you should refrigerate tzatziki for a couple hours before using it to allow the flavors to develop, but my lunch plan didn't allow for that, and it was still very tasty.

Prep Time: 5 minutes
Cook Time: N/A
Ingredients (4 servings)
  • 3/4 cup plain Greek yogurt
  • 1/4 cup grated cucumber
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • In a medium bowl, stir together all ingredients until combined.
  • If time allows, place in refrigerator for two hours before serving so flavors can blend.
  • Refrigerate leftovers for up to 3 days, draining off water each time you use it.
Recipe Source: Cooking Light - April 2012
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