The spicy mango condiment described as being added to falafel is amba.
Amba is a tangy, spicy, sweet-and-sour condiment made from mango pickle. It is especially associated with Iraqi, Israeli, and broader Middle Eastern cuisines, where it is used with falafel, shawarma, kebabs, fish, eggs, kubbah, hummus, and sabikh. Its sharp acidity and heat provide a strong contrast to the fried, earthy flavor of falafel.
The usual preparation includes pickled green mangoes, vinegar, salt, turmeric, chilies, and fenugreek. Regional versions vary: Indian-style preparations may include mustard seed, while Iraqi versions can be chunkier and may contain vegetables such as turnips, carrots, and potatoes. That variation explains why amba may appear as either a pourable sauce or a textured pickle-like relish.
Amba has a cross-regional history. The name is connected through Arabic to the Marathi word āmbā, meaning mango. Jewish merchants from Baghdad traded with South Asia in the 19th century, and the condiment is often linked to the Sassoon family of Bombay. Iraqi Jewish immigrants brought amba to Israel in the 1950s, where it became a familiar accompaniment to sandwiches and mezze.
Harissa and zhoug are also hot sauces, but they are not mango-based amba.