Updated: Mar 27
I kinda just made up the name “tzahini," it’s a mashup of “tzatziki” and “tahini!" Let’s just go with it.
Anyway, this recipe was inspired by a friends mom as well, I just added a few extra things to zing it up some more!
There’s a lot of flavors going on here. You get some tang from the lemon, freshness from the dill and cucumber, creaminess from the yogurt, nuttiness from the tahini, and a lil zing from the garlic!
This sauce can be used on the falafel wrap itself or use it as a salad dressing on a falafel salad or plate. You can even have it with grilled chicken or veggies.
Lemon Dill "Tzahini"
1/2 English cucumber (peeled in stripes) or 1 Persian cucumber, roughly chopped**
1 1/2 tbsp fresh squeezed lemon juice
1 clove garlic
1/2 cup Greek yogurt;, if vegan - Kite Hill plain & unsweetened works great as well
1 1/2 tbsp tahini (I use Trader Joe’s)
1/2-3/4 tsp salt (adjust to taste)
Medium handful fresh dill leaves
1. Add all the above ingredients to blender and blend until smooth. Taste to adjust salt. That’s it, it’s done!
(Store in refrigerator. Will keep for up to one week.)
**I suggest using English or Persian cucumber only because these cucumbers have less water content so it won’t make the sauce as runny as a regular cucumber would. You can still use a regular cucumber (half) if that’s all you have/find. Just peel it in stripes, shred it, and squeeze some of the water out before blending it with the other ingredients.
If it seems watery at first, it will thicken up in the fridge.
Did you make this recipe? I'd love to hear about it! Don't forget to tag me! @thecurriedcook