This recipe is a spin on tzatziki, the Greek/Turkish cucumber and yogurt sauce commonly served with pita, falafel, or grilled meat. It also makes a great dip for chips or veggies, a condiment for sandwiches, or a light dressing for green salad.
I served this tzatziki alongside. along side some scallion pancakes made with chickpea flour (a little reference to the more traditional falafel). A little bit of good prosciutto and nice cheese made it into a light summer dinner.
In a food processor, pulse together 1 cup chopped cucumber (about 1/2 of a Taproot Tasty Jade), 1 cup plain yogurt, 2 tablespoons parsley, 1 tablespoon dill (optional), 1 garlic scape (or 2 cloves of fresh garlic), 1 teaspoon salt, and 1 tablespoon fresh lemon juice. That’s it, you’re done!
Thinly slice the greens of 3 scallions or purplette onions. In a medium bowl, whisk together 1/2 cup unbleached flour, 1/2 cup chickpea flour (I use Bob’s Red Mill brand, found in most health food stores or the gluten-free section of most grocery stores. Feel free to use all regular flour if you don’t have chickpea flour), 1 teaspoon baking powder, and 1 egg. Slowly whisk in 1 cup lukewarm water until the batter becomes runny, but is not watery.
Oil a skillet or griddle with a little less than 1 tablespoon safflower, organic canola, or olive oil. Pour the batter into 3 inch dollops. Cook like you would a regular pancake, waiting until bubbles start to form on the top and the bottom is golden brown. Flip and cook through.