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