Falafel “Smash” Pita!

For the tzatziki, grate the cucumber on the large holes of a box grater. Using a kitchen towel, wring or press out any excess liquid from the cucumber. In a medium bowl, combine the grated cucumber, yogurt, lemon juice, dill, mint, garlic, oil and salt. Refrigerate up to 3 days covered.

For the falafel, combine the mix with 1 1/2 cups water and let it sit loosely covered for 30 minutes. Roll into 4 balls. Heat a flat top grill or cast iron pan over medium high heat. Add a generous drizzle of oil then place the falafel on the hot surface. Using a heavy pan or burger press, smash the pita down on top of the falafel until it’s as flat as you can make it. Close the grill if using and cook for 3-4 minutes until the falafel is crispy on the outside (it’s ok if the other side isn’t cooked yet- it will continue cooking after it’s been removed from the heat). Flip over for about 1 minute then serve with your toppings! To prevent a dry falafel, don’t over cook it (use high heat) and use plenty of oil.