Perfect Pairings: Oyster Bay, Sauvignon Blanc, 2009, Marlborough, New Zealand, 3618744

Falafel

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.

3. Allow to boil for 5 minutes, then let simmer on low for about an hour.

4. Drain and allow to cool for 15 minutes.

5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

6. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

7. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

8. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.







					Falafel 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. 1 large onion, chopped 2 cloves of garlic, chopped 3 tablespoons of fresh parsley, chopped 1 teaspoon coriander 1 teaspoon cumin 2 tablespoons flour Salt Pepper Oil for frying 1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. 2. Drain chickpeas, and place in pan with fresh water, and bring to a boil. 3. Allow to boil for 5 minutes, then let simmer on low for about an hour. 4. Drain and allow to cool for 15 minutes. 5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. 6. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. 7. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. 8. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.



	Oyster Bay • Sauvignon Blanc • 2009 • Marlborough, New Zealand • 3618744 Grape: Sauvignon Blanc appearance - bright, clear color : pale, green hue aroma - strong flavors (smell + taste) sweetness - dry acidity - brisk oak - fruit - grapefruit, limes earth - asparagus, grass body - medium-light additional notes - Drink cold.				• There are few wines as characteristic as a New Zealand Sauvignon Blanc. New Zealand is the new kid on the wine block, but they are already producing what many experts consider the quintessential Sauvignon Blanc. The name Sauvignon means savage and where other winemakers have tried to tame the grape's savage nature, New Zealand winemakers have gone the opposite direction. The acidic and grassy qualities are emphasized. These wines are bracing and mouthwatering. They may take some getting used to, but they are well worth the effort. • Throughout the Middle East falafel is a popular form of fast food. Traditional falafel is a fried ball made from spiced fava beans or chickpeas. The origins of this dish are still a mystery. It has been credited to the ancient Egyptian as well as the Egyptian Copts, one of the oldest surviving Christian sects. This dish is thought to have migrated into Syria and after World War II it became the national dish of Israel. It even invaded Jewish pop culture with the 1958 hit "And now we have falafel".