Why This Recipe Works
- Spicy harissa paste and salty black olives give falafel a punchy twist.
When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste. It comes in a baffling variety of heat levels and styles, but for falafel, I like the high heat of DEA-brand harissa, which has chilies, garlic, coriander seed, and a good dose of caraway.
Falafel With Black Olives and Harissa Recipe
1 recipe Easy, Herb-Packed Falafel
3 tablespoons (45ml) fresh harissa paste or store-bought harissa paste
3 ounces pitted black olives (about 1/2 cup; 85g), roughly chopped
Tahini sauce, hummus, and/or zhug (Yemenite hot sauce) for serving
Complete Easy, Herb-Packed Falafel recipe through the end of step 2. Add harissa and black olives to falafel mixture and fold in gently with a rubber spatula. Continue cooking falafel as directed, starting with step 3. Serve with zhug or tahini sauce.
Salad spinner, food processor, instant-read thermometer
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 5g||17%|
|Total Sugars 2g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|