I’ve been meaning to put up sauce recipes for, well, ever. Or at least ever since I created a Recipes page on the blog. I thought it was only fitting that I start with the falafel sauce recipe, as one of the first recipes I put on the blog was for my tabbouleh salad. This sauce has quite a kick to it, and the recipe I’ve listed is enough for our family of five (well now we have six so we’ll probably make a little more!). Because of its spice level and overall “liquid-ness,” not much of it gets used, so this recipe makes approximately 1 cup.
What I love the most about this recipe is that it can be made using staples usually found around an Indian kitchen, and it takes absolutely no time to whip it up. Which is quite important. If you know me, you know that I love to cook because I love to eat, but I hate spending an unnecessary time in the kitchen because I also like to do other things like…. posting on this blog 🙂
1 large tomato, cut into large pieces (doesn’t matter which kind although I always happen to use Roma)
1/2 onion, diced (I usually use white because it’s the tangiest)
2-3 large cloves of garlic (the sauce is supposed to be very strong in garlic flavor, the way I understand it)
1/2 green chilli, shredded
salt, red chilli pepper, cilantro leaves to taste
a pinch of cumin
- Blend everything. Yup. As simple as that. How big you want everything to be when you dice it is of course dependent on the quality of your blender.
- Adjust according to taste
Coming soon: Tahini Sauce. Yum! It is very complementary to this extremely spicy sauce, not to mention an essential any time you make a falafel dish.