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Scott Phillips

Yield: Makes 1-1/4 cups

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.


  • 3 oz. coarsely chopped fresh flat-leaf parsley (about 3cups)
  • 1/4 oz. fresh mint leaves (about 1/4 cup)
  • 1 4-oz. can roasted green chiles, drained
  • 2 medium cloves garlic, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground cardamom
  • 1 tsp. granulated sugar
  • 1/8 tsp. crushed red chile flakes; more to taste
  • 1/8 tsp. ground cloves
  • Kosher salt
  • 1/4 cup olive oil
  • 3 Tbs. fresh lime juice

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 55
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 0


  • 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.


Rate or Review


  • User avater
    Pielove | 06/06/2016

    So tasty, one could eat it with a spoon! We had it with mac and cheese, and on hummus sandwiches. Easy to make too, and fun to say.

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