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The Fat Falafel’s toum recipe

As promised in our profile of The Fat Falafel, an update on their restaurant plans: Although no official date or location has been been announced for their restaurant launch, The Fat Falafel told us that it will be located in Faubourg St. John, hopefully open in late summer. Until then, you can continue enjoying falafel from their constantly rolling food truck, and you can make one of their signature condiments right from your own kitchen:

Toum is Lebanese garlic sauce similar to an aioli. The Fat Falafel serves toum on the truck with french fries, but it is also delicious spread on sandwiches, or served with grilled meats or veggies. The Fat Falafel shares their recipe:

The Fat Falafel tops their fries with dollops of toum.

The Fat Falafel tops their fries with dollops of toum.


1 Cup Garlic, peeled

4 Cups Oil (canola, sunflower, peanut)

1/3 Cup Lemon Juice

1/4-1/2 Cup Water

1 Scant Tablespoon Salt


In a food processor, combine the garlic and salt and pulse until finely chopped.

With the food processor running, SLOWLY add about 1/4 cup of oil.

Add a splash of lemon juice.

Scrape down the sides of the food processor.

Turn the food processor back on and continue to slowly add the oil. After about 1 cup of oil is added, drizzle in some lemon juice. Alternate oil and lemon juice until both have been used up.

The goal is to create an emulsion. If done properly, as you add more and more oil, the mixture will become thick and creamy. Near the end, the sauce usually becomes very thick. I usually start drizzling in a little bit of water when there is about 1 cup of oil left to thin it out a bit.


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