1 pkg Yves Falafel balls
2 baby cucumber
16 cherry tomatoes
4 dill pickles, cut into 4 pieces each
16 fancy toothpicks
Tahini Dipping sauce
¼ cup (60 mL) tahini
½ cup (125 mL) plain kefir
2tbsp. (30 mL) lemon juice
1 tsp. (5 mL) lemon zest
¼ cup (60 mL) chopped fresh dill
Salt to taste
Prepare falafel’s according to package directions.
Peel cucumbers lengthwise into long ribbons; set aside.
Tahini dipping sauce: In a small bowl mix together tahini, kefir, lemon juice, lemon zest, dill and salt; set aside.
Gently skewer 1 falafel on the toothpick and push to the top of the toothpick. Follow falafel with 1-2 cucumber ribbons, followed with one cherry tomato and one pickle round. Repeat with remaining ingredients. Arrange skewers onto a serving platter and serve with dipping sauce!
To make this recipe vegan - Replace cow’s milk kefir with a coconut milk kefir.
