We took the flavors of the seasoning paste served at falafel shops and turned it into a salad dressing. To tame it, seed the chile.
In a food processor, whirl garlic and jalapeño until minced.
Add parsley, cilantro, 1/2 cup water, the extra-virgin olive oil, lemon juice, cumin, kosher salt, and ground cardamom. Pulse until coarsely puréed. Add more salt to taste.
*For the most flavor, include stems.
Make ahead: Up to 3 days, chilled airtight.