Hot Sauce for Falafels

A great falafel deserves a sauce with some fire, and this quick one delivers in about five minutes flat. It’s a bright, spicy tomato sauce that drizzles over crispy falafel, tucks into pita wraps, or spoons over anything grilled.

The base is tomato paste loosened with vegetable stock, which simmers down into a thick, savory sauce. Thai chili paste brings the heat, while cumin lends an earthy warmth that echoes the spices in the falafel itself, tying the two together.

A squeeze of fresh lemon cuts through the richness, and a handful of minced parsley and cilantro stirred in keep it fresh and herbal rather than heavy.

Five minutes of gentle simmering is all it takes to thicken the sauce and let the flavors marry. It’s completely vegan, comes together while the falafel fry, and keeps in the fridge for a few days.

Kitchen Tips

• Stir the herbs in at the very end so they stay bright green and fresh-tasting rather than dull and overcooked.
• Adjust the chili paste to your heat tolerance. Start with less and add more once it’s simmered.
• Loosen the sauce with a splash more stock if it thickens too much for drizzling.

Variations

• Swap harissa or sriracha for the Thai chili paste for a different style of heat.
• Stir in a spoonful of tahini or yogurt for a creamier, milder sauce.
• Add minced garlic or a pinch of smoked paprika for more depth.