Falafel with Black Olives Harissa: A Flavorful Twist on a Classic Dish

Falafel with Black Olives Harissa is a delightful twist on a classic Middle Eastern dish that has captured the hearts and taste buds of food lovers around the world. Originating from the Levant region, falafel has a rich history that dates back centuries, often enjoyed as a street food staple or a beloved vegetarian option. The combination of crispy chickpea patties with the bold flavors of black olives and spicy harissa creates a unique culinary experience that is both satisfying and exciting.

What I love most about falafel with black olives harissa is the incredible balance of textures and flavors. The crunchy exterior of the falafel contrasts beautifully with the creamy, zesty harissa, while the briny black olives add a depth that elevates the dish to new heights. This recipe is not only delicious but also convenient, making it perfect for a quick weeknight dinner or a gathering with friends. Join me as we explore how to make this mouthwatering dish that is sure to become a favorite in your kitchen!

this Recipe

Ingredients:

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying (vegetable or olive oil)
• 1/2 cup black olives, pitted and chopped
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• Pita bread, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers) for garnish

Preparing the Falafel Mixture

1. Start by draining the soaked chickpeas and rinsing them under cold water. This helps to remove any excess salt and ensures they are clean.
2. In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse the mixture until it is coarsely blended. You want it to be a bit chunky, not a smooth paste.
3. Once blended, transfer the mixture to a bowl and cover it with plastic wrap. Let it rest in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes it easier to form the falafel balls.

Preparing the Harissa Sauce

1. While the falafel mixture is resting, let’s prepare the harissa sauce. In a small bowl, combine the harissa paste, chopped black olives, and lemon juice. Mix well until all the ingredients are fully incorporated.
2. Adjust the seasoning to your taste. If you like it spicier, feel free to add more harissa. If you prefer a milder flavor, you can add a bit of olive oil to mellow it out.
3. Set the harissa sauce aside to let the flavors develop while we cook the falafel.

Cooking the Falafel

1. After the falafel mixture has rested, take it out of the refrigerator. Using your hands, form small balls or patties, about the size of a golf ball. Make sure they are compact so they hold together while frying.
2. In a deep skillet or frying pan, heat about 2 inches of oil over medium heat. To test if the oil is hot enough, drop a small piece of the falafel mixture into the oil. If it sizzles and rises to the surface, the oil is ready.
3. Carefully place a few falafel balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them gently.
4. Once cooked, remove the falafel from the oil and place them on a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining falafel balls.

Assembling the Dish

1. Now that the falafel is ready, it’s time to assemble your dish. Take a piece of pita bread and cut it in half to create pockets.
2. Stuff each pita pocket with a few falafel balls. You can add as many as you like, but I usually go for three or four per pocket for a hearty meal.
3. Top the falafel with a generous spoonful of the black olives harissa sauce. This adds a wonderful kick and depth of flavor to the dish.
4. Add fresh vegetables like lettuce, sliced tomatoes, and cucumbers for a refreshing crunch. You can also add pickles or radishes for an extra zing.
5. If you like, drizzle a little extra lemon juice over the top for brightness.

Serving Suggestions

1. Serve the falafel in pita pockets warm, alongside a small bowl of the remaining harissa sauce for dipping. This way, everyone can enjoy the

   Conclusion:

   In summary, this Falafel with Black Olives Harissa recipe is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of crispy falafel, the briny richness of black olives, and the spicy kick of harissa creates a flavor explosion that is both satisfying and unique. Whether you’re serving it as a main dish, a delightful appetizer, or a fun party snack, this recipe is sure to impress your family and friends. For serving suggestions, consider pairing your falafel with a refreshing tahini sauce or a zesty yogurt dip to balance the heat of the harissa. You can also serve it in a warm pita with fresh veggies and pickles for a delicious sandwich option. If you’re feeling adventurous, try adding some roasted vegetables or a sprinkle of feta cheese for an extra layer of flavor. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how your falafel turns out and what creative twists you add. So roll up your sleeves, gather your ingredients, and dive into this delightful culinary adventure. Trust me, once you taste this Falafel with Black Olives Harissa, you’ll be hooked! Print
   

   Falafel with Black Olives Harissa: A Flavorful Twist on a Classic Dish

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   • Author: Maria
   • Total Time: 50 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Savor the flavors of homemade falafel, crispy chickpea fritters served in warm pita bread with fresh vegetables. Paired with a zesty black olives harissa sauce, this Middle Eastern classic offers a delicious and healthy meal option that’s perfect for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 1 cup dried chickpeas (soaked overnight)
   • 1 small onion, roughly chopped
   • 2 cloves garlic, minced
   • 1/4 cup fresh parsley, chopped
   • 1/4 cup fresh cilantro, chopped
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon baking powder
   • Salt and pepper to taste
   • Oil for frying (vegetable or olive oil)
   • 1/2 cup black olives, pitted and chopped
   • 2 tablespoons harissa paste
   • 1 tablespoon lemon juice
   • Pita bread, for serving
   • Fresh vegetables (lettuce, tomatoes, cucumbers) for garnish

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   Instructions

   1. Start by draining the soaked chickpeas and rinsing them under cold water to remove excess salt.
   2. In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until coarsely blended; the mixture should be chunky, not a smooth paste.
   3. Transfer the mixture to a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
   4. In a small bowl, combine the harissa paste, chopped black olives, and lemon juice. Mix well.
   5. Adjust seasoning to taste; add more harissa for spice or olive oil for a milder flavor.
   6. Set the harissa sauce aside to let the flavors develop.
   7. After resting, form the falafel mixture into small balls or patties, about the size of a golf ball.
   8. Heat about 2 inches of oil in a deep skillet over medium heat. Test the oil by dropping in a small piece of the mixture; it should sizzle and rise.
   9. Carefully place a few falafel balls into the hot oil, frying for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to turn them gently.
   10. Remove cooked falafel and place on a plate lined with paper towels. Repeat with remaining mixture.
   11. Cut pita bread in half to create pockets.
   12. Stuff each pocket with 3-4 falafel balls.
   13. Top with a generous spoonful of the black olives harissa sauce.
   14. Add fresh vegetables like lettuce, sliced tomatoes, and cucumbers. Optionally, add pickles or radishes.
   15. Drizzle with extra lemon juice if desired.

   Notes

   • For a gluten-free option, ensure the pita bread is gluten-free.
   • You can bake the falafel instead of frying for a healthier version; just brush them with oil and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through.

   • Prep Time: 30 minutes
   • Cook Time: 20 minutes