This sauce is simple to make and goes wonderful with falafel, gyro, souvlaki, roasted veggies or even on a salad if you thin it out with some water or extra lemon juice and olive oil. It also goes surprisingly well with curry dishes. Tahini is a paste made by grounding sesame seeds. It contains a good amount of protein and fiber, so it also makes a nice little snack with some pita.

My version uses yogurt, which makes it a cross between a Greek tzatziki (without the cucumber, although it would be so yummy with some chopped cucumber in it too!) and regular tahini sauce, which does not use yogurt. I have made it with all types of yogurt, including coconut milk yogurt, and either way it is wonderful. You can also add cumin to the sauce, but I tend to enjoy the version without cumin better. I think because it gives it a cleaner taste, that is more lemony, when adding it to foods that may already have cumin in them, like falafel.

You will need:

• 1 cup plain regular yogurt
• 1/4 cup tahini paste
• Zest and juice of 1 lemon (at least 1 1/2 tablespoons of juice)
• 1 clove garlic, minced or finely grated (optional)
• Salt and pepper to taste

Steps:

1. Whisk all the ingredients together until fully combined.
2. Taste for salt and lemon and adjust to your liking.
3. Serve with a falafel platter and enjoy!

Kali Orexi!