Falafel Flight

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

Falafel Flight

Total TimeTotal Time: 26 hours

ServingsServings: 10

Ingredients

1 Teaspoon ground coriander divided

½ teaspoon cumin seed ground

1 teaspoon ground black pepper

1 teaspoon ground cardamom

22 each garlic cloves divided

10 each Thai red chilis

½ cup jalapeno chiles diced

2 oz. fresh parsley coarsely chopped

2 oz. fresh cilantro coarsely chopped

½ oz. mint leaves

1-¾ 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

½ teaspoon ground fenugreek

5 teaspoons ground cumin divided

1 teaspoon ground turmeric

½ teaspoon red pepper flakes

¼ cup honey

¼ cup fresh lemon juice

1-¼ cups water

½ cup white wine vinegar

1 cup DOLE Chef-Ready Cuts Mango Cubes thawed

2 cups mango puree

1-½ cups Harissa sauce prepared

2-½ cups DOLE Crushed Pineapple in Juice

1-½ Tablespoons granulated sugar

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

2-½ cups green apple zhug sub-recipe

2-½ cups amba sub-recipe

2-½ cups pineapple harissa sub-recipe

10 8" rounds pita bread grilled quartered

Nutrition Facts

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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