Sauvignon Blanc with Falafel in Pita

Sauvignon Blanc, known simply as Sauvignon, is an extremely popular variety of fine grapes that produces dry, crisp, aromatic and amazingly distinctive wines all over the world.

Unlike Chardonnay’s aroma, that of Sauvignon Blanc is sharp and piercing which reminds wine drinkers of the tastes of gooseberries, nettles, crushed blackcurrant leaves and even cat’s pee!

Owing much of its popularity to winemakers of Bordeaux, Sauvignon Blanc taste in very different from other wines like Chardonnay. And because of this, a glass of Sauvignon Blanc certainly would compliment a bite of a Middle Eastern classic like falafel in pita bread.

Yes! Falafel! This Middle Eastern food is often found rolled up in a pita bread or served with salad and sauces, deep fried on a platter. Who would not enjoy that with a glass of fine Sauvignon Blanc?

Popularly found on Mediterranean restaurants and halal street carts in major cities, this combination of pita and falafel is a healthy recipe that is favorable for vegetarians and even vegans. Though falafel can be served as a platter as most restaurants do, stuffing it into a pita bread is a popular, easy-to-go option that most people would choose.

If you’ve never tried it, then try making your own. Here’s the recipe that would best fit a glass of Sauvignon!

Ingredients:

Falafel:

  • 1/4 cup dry breadcrumbs
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1 large egg
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1 tablespoon olive oil

Sauce:

  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame-seed paste)
  • 1 garlic clove, minced
  • Remaining ingredients:
  • 4 (6-inch) whole wheat pitas, cut in half
  • 8 curly leaf lettuce leaves
  • 16 (1/4-inch-thick) slices tomato

Instructions:

To prepare falafel:

  1. Place first 8 ingredients in a food processor; process mixture until smooth.
  2. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.

To prepare sauce:

  1. Combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring the mixture with a whisk.
  2. Spread about 1 1/2 tablespoons tahini sauce into each pita half.
  3. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.

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