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.
Why It Works
- Spicy harissa paste and salty black olives give falafel a punchy twist.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:40 minutes plus overnight soaking