This creamy cucumber sauce is bursting with flavor and pairs perfectly with fresh falafel. Most grocery stores nowadays have plant-based yogurt options but if you are having trouble finding some, I usually find a great selection at Fresh Thyme.
One hot house cucumber (traditional cucumber is fine as well)
2 small containers (10-12 oz.) of vegan plain greek yogurt or normal yogurt
2 cloves of garlic
2 teaspoons of lemon juice
½ teaspoon of dill weed
½ teaspoon of salt
Pepper to taste
Peel cucumber, cut into four, then place in a food processor. Pulse until fine. Place grated cucumber in cheese cloth or a fine mesh strainer in order to remove excess water. Place drained cucumber, sea salt, vegan greek yogurt, grated garlic, lemon juice, dill weed, and pepper into a bowl and mix well. If you have time, let the sauce chill in the fridge for an hour or so before enjoying.