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The only real prep required for this dish is to soak the chickpeas the night before and let them dry the next day. Other than that, it really is the world's easiest falafel and tzatziki. The falafels come out crisp and piping hot, which is tempered by the cooling effects of the cucumber and yoghurt in the tzatziki. Served with a warm pita, it's time to create the perfect little dinner pocket.
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About the author: Will Gibney is currently a summer intern here at Serious Eats and loves being around so much food. He recently found true love in a Jamón de Bellota in Spain