A quick spin on homemade falafel. You'll never miss the meat.

1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons flour
oil (for frying)
2 slices whole wheat pita bread
1 tomato, sliced
romaine lettuce, chopped
1 red onion, sliced (optional)

16 ounces plain Greek yogurt (preferably not fat-free)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Peel the carrot, grate coarsely, and set them aside. Peel and roughly chop the garlic. Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged. Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on paper towel. Season with salt. Serve with slices of tomato, sliced red onion, and chopped romaine in pita pockets. Top with tzatziki sauce.

Place the chopped cucumber in a tea towel and squeeze to remove/soak up the liquid. In a medium mixing bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. This will provide more sauce than needed for the chickpea burgers.