Falafel Flight

(Mediterranean 2020 Pairings) A light and crispy falafel fried to a perfect golden brown. Served with three flavorful dipping sauces.

Photo of Falafel Flight

INGREDIENTS:

1 Teaspoon ground coriander divided
1/2 teaspoon cumin seed ground
1 teaspoon ground black pepper
1 teaspoon ground cardamom
22 each garlic cloves divided
10 each Thai red chilis
1/2 cup jalapeno chiles diced
2 oz. fresh parsley coarsely chopped
2 oz. fresh cilantro coarsely chopped
1/2 oz. mint leaves
1-3/4 cups olive oil divided
6 tsp + to taste kosher salt divided
2 oz. fresh lime juice
2 cups Dole Chef-Ready Cuts Diced Apples thawed reserve juice
1 Tablespoon garlic puree
1/2 teaspoon ground fenugreek
5 teaspoons ground cumin divided
1 teaspoon ground turmeric
1/2 teaspoon red pepper flakes
1/4 cup honey
1/4 cup fresh lemon juice
1-1/4 cups water
1/2 cup white wine vinegar
2 cups DOLE Chef-Ready Mango Frozen Puree thawed
1-1/2 cups Harissa sauce prepared
2-1/2 cups DOLE Crushed Pineapple in Juice
1-1/2 Tablespoons granulated sugar
1 cup DOLE Chef-Ready Cuts Mango Cubes thawed
2 pounds dry chickpeas
2 cups yellow onion small dice
2 cups chopped fresh parsley
2 cups Chopped fresh cilantro
1 cup chopped fresh dill
4 teaspoons baking powder
4 Tablespoons all-purpose flour
60 each falafel sub-recipe
2-1/2 cups green apple zhug sub-recipe
2-1/2 cups amba sub-recipe
2-1/2 cups pineapple harissa sub-recipe
10 8" rounds pita bread grilled quartered

DIRECTIONS:

  1. To Prepare Green Apple Zhug:

    1. Add 1/2 tsp Coriander, cumin seeds, black pepper, cardamom, 6 garlic cloves, Thai red chilis, jalapeno chilis, 2 oz. parsley, 2 oz. cilantro and mint into a food processor. Process ingredients until finely chopped.

    2. Transfer to a bowl and stir in 1-1/2 cups olive oil, 2 tsp kosher salt, lime juice and diced apples, including the juice from thawed fruit.

    3. Leave refrigerated, covered for at least 30 minutes before using.

  2. To Prepare Amba:

    1. In a medium sized pot, heat 2 Tbsp olive oil over medium heat.

    2. Sauté garlic puree, 1/2 tsp ground coriander, ground fenugreek, 1 tsp ground cumin, ground turmeric, and red pepper flakes until fragrant, about 20-30 seconds.

    3. Add in the honey, lemon juice, water, white wine vinegar and mango puree and cook over medium-low heat for 30 minutes, stirring every so often ensuring the bottom doesn't burn.

    4. Allow amba to cool completely and add kosher salt to taste before using.

    .

  3. To Prepare Pineapple Harissa:

    1. Combine prepared Harissa sauce, crushed pineapple in juice, granulated sugar and mango cubes in a large bowl until well mixed. Set aside.

  4. To Prepare Falafel:

    1. Cover chickpeas with 2 inches of water and soak overnight.

    2. Preheat deep fryer to 350°F.

    3. Drain chickpeas and add 16 garlic cloves, yellow onion, 2 cups parsley, 2 cups cilantro, and dill to a food processor.

    4. Pulse ingredients until chickpeas are finely ground.

    5. Transfer chickpea mixture into a bowl and stir in 4 tsp ground cumin, baking powder, all-purpose flour and 4 tsp kosher salt.

    6. Using a 1.5 oz scoop, drop falafel mixture into 350ºF oil and fry for 3 minutes until falafel are a dark golden-brown color.

    7. Allow falafel to drain and cool on a wire rack.

  5. To Serve:

    1. Place 6 falafels onto a platter and pour ¼ cup of each sauce (Green Apple Zhug, Amba and Pineapple Harissa) into 3 separate ramakins.

    2. Serve with warm pita bread on the side.

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