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More From Dan Murphy's
Sauvignon Blanc Recipes
Home-style falafel with heirloom tomatoes and toasted pita bread
Match with Sauvignon Blanc
Serves
Four
Ingredients
- 1 can chickpeas, drained
- 1 cup peas
- 1 small onion, roughly chopped
- 1/3 cup flat-leaf parsley
- 1 cup of both fresh coriander and mint
- 2 cloves of garlic
- 1 tsp salt
- 1 tsp of both cumin and coriander
- Salt and pepper to taste
- 1 tbsp baking powder
- Canola oil, for frying
- Tomatoes, Basil, Olive oil for serving
- Pita for toasting
- Natural yoghurt
Method
- Place all ingredients in a food processor. Set on pulse and mix to form a coarse paste. The mixture should look grainy and brilliant green.
- In a medium saucepan, heat 6cm of oil. Test the temperature with a small piece of bread. It should bubble and brown instantly.
- Scoop rounded tablespoons of the falafel mixture into your hand, roll into a ball and place in the hot oil. Fry 3 at a time until browned and crisp. Drain on paper towels.
- Serve with, natural yoghurt, sliced tomatoes, basil leaves and toasted pita drizzled with olive oil
Wine match
Giesen
Marlborough, New Zealand
The Brothers Sauvignon Blanc750
A true favourite in the world of New Zealand Sauvignon Blanc, Giesen produces a brilliant style here with their flagship 'The Brothers'. Hints of tropical on the nose and palate, but with fantastic texture and mouth feel to separate it from the crowd.
JP Chenet
Languedoc-Roussillon, France
Sauvignon Blanc750
Less overt than its NZ counterpart, Sauvignon Blanc from the south-west of France tend more towards a minerally style with herbal undertones and this is a great entry level example. Finishes with lovely, fine acidity.
