Falafel is an ancient snack originating in the Middle East. It consists of a mixture of legumes mixed with aromatic herbs and spices that is fried in bite-size portions and is reminiscent of a round croquette. It is eaten on its own, dipped in sauce, as a garnish for a salad or as the star of a pita, and it is an excellent source of vegetable protein.
There are many types, but this falafel recipe is not like the others: eggplant is added to the falafel legumes - in this case, chickpeas - providing extraordinary smoothness.
And before telling you how the Eggplant Falafel is made , we will discover the ideal wine to accompany it:
MANZANILLA: THE BEST WINE TO PAIR WITH EGGPLANT FALAFEL
La Manzanilla is the best wine to pair with falafel , and it goes perfectly with chickpeas.
It may surprise you, but stop and think: the shrimp tortillas are made from chickpea flour in a very high percentage and is there a better wine to pair with tortillas than a very cold glass of Manzanilla de Sanlúcar?
About Manzanilla: saline and delicate
No one misses the stimulating saline notes of Manzanilla, pleasant memories of the sea that, accompanied by almond notes, enhance all kinds of flavors. We already know that a pinch of salt lifts any recipe, even a dessert. But it is also that its floral aromas and bitter memories in the mouth make Manzanilla an incredibly gastronomic wine.
For all this (and probably for more reasons) Manzanilla is the best wine to pair with this recipe…
Ingredients for 4 diners
400 g of hydrated chickpeas.
100 g aubergine cut into cubes.
30 g of chickpea flour.
½ tsp. of paprika from the vera.
½ tsp. of pepper.
½ tsp. of salt.
1 tbsp. chopped fresh parsley or fresh cilantro.
½ tsp. minced garlic.
Soak the chickpeas for 24 hours before you start cooking.
In a bowl, mix all the ingredients well, except the chickpea flour.
Blend with the help of a food processor until a homogeneous mass is obtained and add the flour little by little.
Form balls that can be eaten in two bites with the dough.
Place them in a baking dish covered with nonstick paper.
Bake for 20 minutes or until toasted.