Greek Sandwich

For the tzatziki sauce:

Place cucumbers between two sheets of paper towels and press hard on them, you want to try and dry off some of the water so your sauce doesn’t get too liquidy.

In a medium bowl combine the yogurt, cucumber, feta, garlic, dill, lemon juice, salt and pepper. Mix well until you have a combined thick sauce. Cover and refrigerate for at least an hour.

For the falafel patties:

Add 1/3 cup onion, lemon juice, onion powder, garlic powder, coriander seeds, salt, chickpeas and garlic into the bowl of a large food processor. Pulse until well combined. You want the chickpeas to still be chunky, you don’t want to puree it down to baby food.

Add the patty mixture into a medium bowl and stir in the remaining 1/3 cup red onion and 1/3 cup of the panko breadcrumbs. Put the remaining 1/3 cup of panko breadcrumbs into a shallow dish. Take a small handful of the chickpea mixture and form it into a patty that’s about 1/2 inch thick and a little smaller than the size of your palm. Dredge both sides of the patty in the panko crumbs and continue this format until you’ve used up all your chickpea mixture.

Place enough oil to cover the bottom of a skillet (use one that will fit 4 patties at a time) and turn the flame to a medium heat. Cook patties (4 at a time—don’t crowd the skillet) until each side is a crispy golden brown. When done, remove patties from the skillet onto a paper towel lined plate and continue with the rest of the patties.

To serve spread tzatziki sauce on the inside of your pita, top with patty and garnish with tomato, onion, lettuce, and feta cheese.

Recipe adapted from Cinnamon Girl Recipes.