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.

Elaine Johnson
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Recipe Summary test

total:
15 mins
Yield:
Makes 1 3/4 cups (serving size: 3 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, whirl garlic and jalapeño until minced.

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  • 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.

Nutrition Facts

117 calories; calories from fat 92%; protein 0.7g; fat 13g; saturated fat 1.8g; fiber 0.8g; sodium 107mg.
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