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


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


  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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