- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried ground basil
- 1 tablespoon dried ground marjoram
- 1 tablespoon dried ground rosemary
- 2 1/2 teaspoons turmeric
- 2 cups (300 g) whole peeled garlic cloves
- 2 cups (475 ml) olive oil
- 6 dried hot red chilies, such as chilies de árbol or pequin chilies
- 4 cups (500 g) unsalted pistachios in the shell
- 1 teaspoon salt
- Combine the first six ingredients in a small bowl. Set aside the “falafel” spice.
- Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
- Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the “falafel” spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.