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Falafel Red Sauce Recipe

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We recently moved from Chicago to Memphis. We dearly miss our family but we might miss the Chicago food even more. Since our move I have been trying my hand at recreating some of our favorites when we start to crave them.

Warm crispy falafel with spicy red sauce in a soft pita always hit the spot for us but figuring out what was in this magical spicy hot sauce seemed impossible. I tried my hand at several recipes I found online but my husband always found some critique and something missing. With a lot of trial and error I found the perfect recipe. I aim to have my husband say “it’s the best I have ever eaten” with every recipe I put on the blog and this Red Sauce Recipe got that stamp of approval so here you have it.

My secret to making this recipe taste authentic is a little magic spice called Sumac. It is easy to find at your local grocery store and can be used to sprinkle over salads and meats to give them a flavorful tang.

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Falafel Red Sauce Recipe

Falafel Red Sauce Recipe

A spicy flavorful sauce that you can smear all over falafel, chicken, kebabs, or even just bread.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 2 large red bell peppers chopped into 1 inch pieces
  • 10-12 dry red chili peppers
  • 4 cloves of garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon sumac powder
  • 1/2 teaspoon salt


  1. In a hot pan, dry roast the dry red chili peppers until they become fragrant and turn a darker hue and place aside.
  2. In the same pan on medium high heat, dry roast garlic until it starts getting light golden in places. This should take about 2 minutes
  3. Add chopped red bell pepper and continue to roast while continually tossing until it gets lightly charred in some places without it getting soft. This should take about 2 minutes.
  4. Let everything cool down just a little. You still want it to be warm, just not burning hot and if you have a blender that allows you to blend while hot then you can skip this step.
  5. Blend red bell pepper, garlic, dry red chili peppers, cumin, salt, and sumac together until it forms a smooth paste. You shouldn't need any water or oil.
  6. Transfer sauce to a glass jar or squeeze bottle and store and use for up to 2 weeks.

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