Serves 4
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.
