Falafel x petite milo
Our cool Island climate is perfectly suited to growing aromatic whites with plenty of structural acidity. If you’ve enjoyed a zingy Vinho Verde, Grüner Veltliner, Furmint, or perhaps a trenchant Basque Txacoli, you might agree that these wines are incredibly food friendly. The same is quite true of many of Vancouver Island’s crisp, dry whites. If you happen to visit the Beaufort tasting room on a day when Petite Milo is in the line up, prepare for an enthusiastic endorsement of this Blattner hybrid. Tailored to suit our coastal climate, this early ripening variety has a beautiful, green character and aromas of lime, green rhubarb and hops. With great structure and balance, and captivating aromatics, this dry white wine is quickly gaining a following among wine enthusiasts looking for something new. We recommend pairing it with zippy flavours – like a fresh pita loaded with falafel, hummus, pickled veggies and hot sauce. You’ll need a food processor for this one…
INGREDIENTS (makes about 20 falafel)
200g dried chickpeas, soaked in a large bowl of water overnight
1 small onion, grated
1 tablespoon of ground flax
2 cloves garlic, finely chopped
1 handful parsley, finely chopped
1 handful cilantro, finely chopped
2 tablespoons flour
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp salt
1/2 tsp black pepper
1tsp baking powder
Canola or sunflower oil for frying
1. Drain the chickpeas and discard the water. Pulse the chickpeas in a food processor until they resemble rough breadcrumbs. You don’t want a paste here.
2. Place the pulsed chickpeas in a large bowl and add all of the other ingredients. Mix well with a wooden spoon until combined. Chill the mix for about 1 hour.
3. Using 2 spoons to form quenelles, or slightly wet hands to create balls, form the mix into individual falafels. The falafels should hold together well. If the mixture appears too dry, add a little water; if it seems too wet and sloppy, you can add some more ground flax and/or flour. This is a very forgiving recipe!
4. Heat the oil in a heavy bottomed pan until it reached 350 degrees F. Fry the falafel in batches until golden brown and cooked through (approximately 5 minutes). Drain on kitchen paper and keep in a warm oven until ready to serve.
5. To serve: Stuff a warm pita with 3-4 falafel and LOAD it with pickled red cabbage, cucumber, pickled jalapeños, sliced green onion, hummous, unsweetened coconut yogurt, tahini and hot sauce.