Herbed Chickpea Falafel Recipe
olive dried tomato relish, garlic toum, shirazi, chile oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel
Olive Dried Tomato Relish
Garlic Toum
Shirazi Salad
Chile Oil
Method
Falafel Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas. Place them in a food processor.
- 2
Blend Ingredients
Add parsley, cilantro, garlic, cumin, coriander, baking powder, flour, salt, and pepper to the food processor. Blend until a coarse mixture forms.
- 3
Form Falafel Balls
Using your hands, shape the mixture into small balls, about 1.5 inches in diameter.
- 4
- 5
Fry Falafel
Fry the falafel balls in batches until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
Olive Dried Tomato Relish Preparation
- 6
Combine Ingredients
In a bowl, mix the chopped olives, sun-dried tomatoes, olive oil, red wine vinegar, garlic, and basil until well combined.
Garlic Toum Preparation
- 7
Blend Garlic and Salt
In a food processor, combine garlic and salt. Pulse until a paste forms.
- 8
Add Lemon Juice
Add lemon juice and blend until combined.
- 9
Emulsify with Oil
Slowly drizzle in the oil while the processor is running until the toum is thick and creamy.
Shirazi Salad Preparation
- 10
Chile Oil Preparation
- 11
Infuse Oil
In a small saucepan, heat olive oil over low heat. Add the dried red chili flakes and simmer for 5 minutes. Remove from heat and let cool.
