Favorite Sauce/Condiment for Falafels

[Barriehie]

Raita is an Indian dish; basically yoghurt with herbs ( coriander leaf, mint, maybe dill)and diced cucumber. Occasionally, a pinch of cumin.
There are many variants, however: spinach, potato, daikon radish.
The idea of a raita is a cooling dish, which offsets the spices in the main dishes. There's no such thing as a "salad"in Indian cuisine.

I'm seeing that there are lots of variations on using yogurt. This is good! Knowledge base in the kitchen is cool.

 

[rascal]

I've gotten mine from Walmart before. It does keep a rather long time and they shouldn't carry it if it's past expiry date.

I would probably make some hummus (with tahini, it's the best) to go with the pita or other type of flatbread and some raita or tzatziki to go with the falafel. I bet rascal has a good recipe for raita.

Recipe - Raita
Voila

Russ

 

[Barriehie]

Recipe - Raita
Voila

Russ

 

[Z-Cook]

Not that you can't put anything at all that you like on or with felafel but like KKA, I like to keep it a bit authentic and I like to diy. I raita but prefer it with South Asian food

Felafel on salad inside pita is a fantastic fave street food - at home we usually serve deconstructed, plated, with the sauces, salads, pita, and very importantly, mideast salt fermented pickles. Hummus is usually a separate dish.

Fave sauces:
garlicky lemony unctuous tahini sauce

zhug, especially the green, but also the red

fermented harissa sauce

 

[Barriehie]

Not that you can't put anything at all that you like on or with felafel but like KKA, I like to keep it a bit authentic and I like to diy. I raita but prefer it with South Asian food

Felafel on salad inside pita is a fantastic fave street food - at home we usually serve deconstructed, plated, with the sauces, salads, pita, and very importantly, mideast salt fermented pickles. Hummus is usually a separate dish.

Fave sauces:
garlicky lemony unctuous tahini sauce

zhug, especially the green, but also the red

fermented harissa sauce

Salt fermented pickles. I love pickles and grew a cucumber plant this year that produced like crazy. I was getting a couple of pounds of cukes a week. Ends up I've got 4 different kinds of pickles in the fridge in 4 half gallon jars.

Good suggestion.

 

[Z-Cook]

Salt fermented

Salt and brine fermented red chiles and peppers are wonderful, too, and I usually throw in a clove or two of garlic - nothing else, as I'm a minimalist. When good and sour, blitz along with the brine. Makes great super tasty hot sauce and a nice change from vinegar based hot sauces, which I also and keep on hand, made from best dried NM chile - soak/rehydrate, blitz with pinch salt, touch of garlic and vinegar to desired consistency. Keeps forever. Doesn't stick around that long tho

 

[Barriehie]

Salt and brine fermented red chiles and peppers are wonderful, too, and I usually throw in a clove or two of garlic - nothing else, as I'm a minimalist. When good and sour, blitz along with the brine. Makes great super tasty hot sauce and a nice change from vinegar based hot sauces, which I also and keep on hand, made from best dried NM chile - soak/rehydrate, blitz with pinch salt, touch of garlic and vinegar to desired consistency. Keeps forever. Doesn't stick around that long tho

I make my own Sriracha sauce as well too.

 

[badjak]

I make my own Sriracha sauce as well too.

You could use some of your red curry paste as it doesn't really need cooking
Definitely not traditional though
(Or throw some into your falafel mix)