By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
329 cal · 40 min
Falafel with Black Olives and Harissa
Recipe GLPR099cccf57abd5d
Crispy, herb-packed falafel served with spicy harissa paste and briny black olives. This North African-inspired vegetarian main combines warm, golden fried chickpea fritters with the bold, earthy heat of harissa and the savory depth of Mediterranean olives. Perfect for a flavorful plant-based meal.
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Ingredients
1 cup dried chickpeas, soaked overnight and drained
1/2 cup fresh parsley, packed
1/4 cup fresh cilantro, packed
1/4 cup fresh mint, packed
1/2 small onion, roughly chopped
4 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chickpea flour
Oil for frying
3 tablespoons harissa paste
3 ounces pitted black olives, roughly chopped
Directions
Combine the drained chickpeas, parsley, cilantro, mint, onion, and garlic in a food processor. Pulse until the mixture resembles coarse breadcrumbs—the chickpeas should be finely broken down but not completely smooth.
Transfer the chickpea mixture to a bowl. Add cumin, coriander, cayenne pepper, salt, and black pepper. Stir to combine evenly.
Sprinkle the chickpea flour over the mixture and fold it in gently until the batter just holds together when squeezed.
Heat oil in a deep skillet or Dutch oven to 350°F. Working in batches, form the falafel mixture into 1.5-inch balls or patties and carefully place them in the hot oil.
Fry the falafel for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a paper towel-lined plate.
Arrange the fried falafel on a serving platter. Drizzle or dollop the harissa paste over and around the falafel.
Scatter the chopped black olives over the falafel and serve warm.
Comments
Harissa paste and fresh cilantro will require a second trip to Harris Teeter's international section or specialty aisle—Food Lion and Walmart carry neither reliably in most Charlotte locations. The 40-minute time ignores the soaking step if using dried chickpeas (that's 4 hours minimum), though using canned chickpeas cuts it to 45 minutes total including frying, making it honest only if you plan ahead. The dish is budget-friendly at roughly $2.50 per serving and reheats well for lunch, but the constant attention needed during frying and the specialized pantry items mean this suits a cook who stocks North African spices and has time to plan.
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