I can't think of a single dish that wouldn't be improved by yogurt sauce. You know that now eye roll-inducing gag from My Big Fat Greek Wedding in which the father thinks that Windex is the cure for pretty much everything? That's how I feel about yogurt sauce, aka anything in which salt and other ingredients (often an acid like fresh lemon juice) are mixed with plain (non-flavored) Greek yogurt. (Extra points for the rich, full-fat stuff.)
Yogurt sauce is great cheap trick for livening up a bunch of leftovers—from yesterday's grain salad to the weekend's fritatta—or even whatever wilty, seen-better-days veggies that happen to be hanging around in your fridge waiting to be roasted or stir-fried. Or, yes, you can get fancier and use yogurt sauce on grilled lamb chops, crispy-skinned salmon fillets, and basically anything involving pita. And, because I have such deep affinity for the stuff, I have a tendency to spoon it over dishes that other people might claim are a bridge too far. Pasta? I've yogurt-sauced it. A dollop on some chicken tacos? Not mad about it. A drizzle over some avocado toast? Yes, please
This falafel fritter recipe uses yogurt sauce in its simplest form: lemon juice, salt, pepper. There's literally nothing to master. You just stir and eat.
From there, try different riffs. Grated garlic is a good start. I'm definitely in support of some dairy-on-dairy action by mashing some feta cheese into the sauce. Fresh herbs like chives, parsley, mint, or cilantro are always welcome. Warmer spices like paprika or cumin are invited as well. Go crazy: Add a jalapeño or scallions. Mustard should join the party too. Once you've really mastered things, try the recipe pictured above.
If the sauce feels to thick, thin it with a little water. And if you want to just eat it straight from the bowl and call that dinner, we support you.