Vegan Tzatziki Sauce

Before I get into the sauce, I have to tell you about the new falafel recipe I tried. I've been using a falafel recipe out of an old cookbook for awhile now, and the flavor is really good, but they always fall apart when you go to fry them. So, I decided I'd search around for a new recipe. I found this one, and was intrigued by the use of uncooked garbanzos, so I thought I'd give it a try. The recipe was spectacular, the flavor was right on, and they held together beautifully while I fried them, not to mention they turned a lovely golden brown (which doesn't happen too often when I fry things...you'll recall, I suck at frying!!). I did make just a few minor changes. I omitted the hot pepper, so that the girls would eat them. And, instead of using 2 Tbs of cilantro, I used 1 Tbs cilantro and 1 Tbs mint.

I served the falafel the traditional way, in a pita with some raw veggies. I like them topped with tahini sauce, but decided to give some vegan tzatziki a try. Tzatziki is a cucumber, yogurt sauce that I didn't think would be too hard to replicate. I can only find flavored vegan yogurts here, so I had to use something in place of the yogurt. I happened to have a half container of Tofutti Better Than Sour Cream sitting in the refrigerator waiting to be used. I thought maybe that would make a suitable replacement. I thought correctly, the sauce was incredible, and could also be used as a wonderful dip for crudite, or even as a salad dressing (when you're in the mood for a creamy dressing)

Vegan Tzatziki

1/2 container Better than Sour Cream

1/2 english cucumber, diced very small

2 cloves garlic, minced very small

handful of italian parsley, chopped very small

Combine all ingredients in a small bowl. Refrigerate for at least one hour to allow flavors to marry. Serve over falafel, or as a dip for your favorite raw vegetables.