Sean's Falafel and Cucumber Sauce

In a small bowl combine yogurt cucumber dill salt pepper and mayonnaise and mix well. Chill for at least 30 minutes.

In a large bowl mash chickpeas until thick and pasty; don't use a blender as the consistency will be too thin. In a blender process onion parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg cumin coriander salt pepper cayenne lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.