Get the Recipe: Falafel with '18 Sauvignon Blanc

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Get the Recipe: Falafel with '18 Sauvignon Blanc

Keep it fresh and easy this summer with this mouthwatering pairing! 

Treat your taste buds to a fusion of spices, garlic and herbs found in this delightfully-simple, baked falafel recipe. 

Enjoy this herbaceous dish on top of a salad, in a pita loaded with your favorite fixings, or dip them in a creamy, flavorful sauce with an assortment of fresh veggies. 

Double the batch and prepare for lazy summer days with a chilled glass of Chaddsford's 2018 Sauvignon Blanc for an extra treat. This exceptional dry white offers notes of key-lime, peach pit, and chamomile and refreshing acidity. 

Find this wine on special throughout the month of May, when you can score a $2 discount per bottle and a $24 discount per case. 

Get a behind-the-scenes look at the featured wine from our Wine Educator, Rachel, in this tasting video, and find the step-by-step falafel recipe below.  Cheers!

Baked Falafel 


  • 1 cup of dried chickpeas soaked overnight
  • 1/2 cup of chopped onion
  • 3-4 cloves of garlic 
  • 1/4 cup + 1 tablespoon of extra virgin olive oil
  • 1/2 cup of fresh chopped cilantro
  • 1/2 cup of fresh chopped parsley 
  • 1/2 Tsp. ground cumin
  • 1/2 tsp. ground coriander 
  • 1/4 tsp. cayenne pepper 
  • 1 tsp. salt
  • 1/2 teaspoon ground black pepper
  • 1-2 tablespoon of lemon juice
  • 1/4 teaspoon baking powder


  1. Soak chickpeas in water for 8-12 hours in a large bowl.
  2. Preheat oven to 375°F. Evenly coat sheet pan with 1/4 cup of oil. 
  3. Add chickpeas, onion, garlic, remaining oil, cilantro, parsley, salt, pepper spices, lemon juice and baking powder to a food processor. Blend until smooth, about 45 seconds. 
  4. Scoop 2 tablespoon of mixture and shape into small patties. Place patties onto oiled pain. 
  5. Bake for 30 minutes and flip midway until the falafels are golden on both sides. 
  6. Serve alongside your favorite fixings. 

Makes 10-12 patties.