This traditional falafel condiment is the fiery Middle Eastern answer to pesto. It’s commonly made with cilantro, but parsley and mint take its place in this version. If you’re a cilantro lover, feel free to add a handful to the mix. Beyond falafel, try tossing it with roasted or grilled potatoes, or dolloped over grilled lamb chops.
Pulse the parsley, mint, green chiles, garlic, cumin, cardamom, sugar, chile flakes, cloves, and 1/2 tsp. salt in a food processor until the herbs are minced. With the machine running, pour the olive oil and lime juice through the feed tube. Season to taste with more salt and chile flakes. Store in the refrigerator for up to 1 week.
nutrition information (per serving):
per 1 Tbs., Calories
30, Fat Calories
3, Saturated Fat
0, Polyunsaturated Fat
0, Monounsaturated Fat
Photo: Scott Phillips