Spent Grain Falafel with Tzatziki

In my wanderings to perfect a spent grain dog biscuit recipe, I stumbled across a new website. The Brooklyn Brew Shop. The site itself is for a home brew supply shop, but one section is solely devoted to cooking with spent grain. Home brewing can generate a fair amount of leftovers once the wort has been siphoned off.  When we've brewed a 5-gallon batch of beer in the past, there was typically too much grain leftover for us to use. Most of it would be destined for the compost. However, with this new discovery comes much, much more inspiration and motivation.

So when should I brew my next beer to ensure another insurgence of spent grain? And, oh, which recipes to try first?

adapted from The Brooklyn Brew Shop

serves 4

The Ingredients:
for the tzatziki 
1/2 cucumber, peeled, seeded, and finely diced
1 cup Greek yogurt
2 cloves of garlic, minced
2-3 mint leaves, minced
1/4 tsp salt
1 1/2 tsp olive oil
1 tsp red wine vinegar

for the falafel
2 -14 oz can garbanzo beans, rinsed and drained
1 cup spent grain, wet
1 egg
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
3 scallions, finely chopped
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
juice of 1/2 lemon

The Process:
for the tzatziki
Place the cucumber in a clean towel or several layers of cheesecloth. Squeeze as much of the liquid from the cucumber as you can.

Combine the cucumber, yogurt, garlic, mint, salt, oil, and vinegar in a medium bowl and stir to combine. Cover and refrigerate until ready to use.

for the falafel
Preheat the oven to 375

Lightly grease two baking sheets and set aside.

Pulse the garbanzo beans in a food processor until a coarse paste forms.

Transfer to a large bowl and add remaining ingredients. Mix until well combined.

Roll mixture into 1" balls and arrange on the prepared baking sheets. Bake for 20 to 25 minutes or until golden brown, flip halfway through.

Serve with tzatziki.