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Minted Yoghurt Sauce

Minted yoghurt adds a tangy fresh zing to this falafel wrap, and to many other dishes (think grain bowls, as a dip for fries or raw veg, etc.). I used regular yoghurt but I would recommend using greek or skyr yoghurt for a extra-thick sauce that is actually more like a spread.

Prep Time 5 minutes

Ingredients

  • 1/2 cup yoghurt (I used 3.8%, but in that past have used 10% to much delight)
  • 12 mint leaves, finely chopped
  • 1-2 green onion stalks, finely chopped
  • 1 tsp lemon juice
  • pinch salt

Instructions

  1. Stir together all ingredients and serve.

Recipe Notes

You can make this ahead of time, and it will easily keep in the fridge for about 2-3 days.