My falafel goes under cover with chilled jajik.  This recipe is worth doing time in the cookery. 

Jajik (cucumber/yogurt sauce)

1 medium cucumber

dash of salt

2 cloves fresh garlic

1 cup plain lowfat yogurt

1 teaspoon lemon juice

1 teaspoon extra virgin olive oil

Freshly ground pepper

1 teaspoon fresh dill weed

Peel cucumber, quarter lengthwise, dice and sprinkle with salt.  Chill.  Dice garlic and combine with yogurt, lemon juice and pepper.  Drain cucumber and gently fold into yogurt mixture.  Drizzle with extra virgin olive oil and garnish with dill weed.  Splash this over the falafel.