Peel the cucumber and then slice it in half and then in half again lengthwise and scoop out the seeds in the middle.
Slice it up into smaller pieces and put them on top of paper towels and sprinkle them with kosher salt and let them dry for a bit. (I usually wait about an hour)
Squeeze the slices to get out as much moisture as you can. (you want them as dry as you can get them)
Put these into a blender with the garlic, dill and lemon juice.
Mix that with the sour cream and Greek yogurt in a large mixing bowl and add kosher salt and pepper. (You're going to add quite a bit of kosher salt before it tastes right, but you should know-every sprinkle makes a big difference in how the sauce tastes)
Cover and refrigerate until ready to use. The longer it sits, the better the flavors will mix, so feel free to make this ahead of time!
Just mash all of this together in a bowl until you get a texture that can be molded into patties. I make small , round patties that I can fit into pita bread. I tried using a food processor for this job and it was a disaster because it came out too fine and the patties fell apart in the oil!
Heat enough oil in a pan so that the falafel has enough room to float (or use a fryer!) You want the oil hot but not so hot that it will disturb the falafel when you put it into the pan-think like when you make fried chicken and you don't want all the breading to fall off when it hits the oil lol. Falafel is very delicate so frying them is the hardest part!
Then just fry them until they are golden brown and pull them out and drain them on paper towels
Serve with tzatziki, pita bread, tomatoes and onions.