Falafels

Summer means casual, and falafels fit the bill. There is no need to buy pre-mixed ingredients when everything you need is readily available. A couple of falafels in pita bread washed down with a glass of Taft Street Sauvignon Blanc or Rose of Pinot Noir is casual living at its finest.

INGREDIENTS:

  • 2 14 ounce cans chickpeas
  • 4 scallions, chopped
  • 2 cloves garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • ½ cup coriander, coarsely chopped
  • 1 egg
  • 1 lemon, juiced
  • ½ cup flour

COOKING INSTRUCTIONS:

  1. Combine chickpeas, scallions, garlic, cumin, coriander, cilantro egg and lemon juice in food processor and mix to a medium consistency. Add half the flour and just combine. Chill in refrigerator 30 minutes.
  2. Put enough oil in saute pan to reach ½ inch up the side and heat to 365 degrees.
  3. Drop spoonfuls of falafel mix into remaining flour and roll into balls. Drop into oil and fry until golden. Drain on paper towels.
  4. Heat pita bread, insert a couple of falafels and top with yogurt sauce.

Enjoy with Taft Street Russian River Valley Sauvignon Blanc or Rose of Pinot Noir.

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