Falafel

1 (15 oz) can chickpeas, drained
2 cloves garlic, finely chopped
1 egg, beaten
1 tsp. lemon juice
1 cup dry breadcrumbs
1 tsp. baking powder
seasoning salt to taste

Mash chickpeas until pasty. Add garlic, egg, and lemon. Slowly add breadcrumbs until mixture is not sticky, but will hold together; add more or less as needed. Add seasoning salt. Form 8 balls, then flatten into patties. Heat 1 inch oil in large skillet on medium high. Fry until brown.

Serve in tortillas with cucumber sauce (below) and toppings or burger style on a bun with your favorite toppings.

Cucumber Sauce
1 (6 oz) container plain yogurt
1/2 cucumber, chopped
1 tsp. dried dill weed
1 T mayo
salt and pepper

Combine. Chill 30 minutes.