Greeks, Romans, Byzantines, Arabs and Normans.
Ours is a story of contamination and integration, at the base of our artistic, literary and culinary richness that defines us today as the “Continent of Sicily”.
Ingredients and recipes have been able to mix over time, renewing and redefining our identity.
Among these, the Arab one has left indelible traces in the gastronomic habits of Sicilians and today we pay homage to it by offering you one of the most popular recipes in the Middle East, Falafel, paired with our white Feud’O.
The recipe seems to have its origins in ancient Egypt and the term derives from “pha la phel” which means “many beans”, the basic ingredient of the preparation. Its variants also include broad beans and chickpeas, in the most common version.
It is a perfect vegan dish for summer, both as an aperitif and as an entrée.
• 200 grams of chickpeas;
• A large onion cut into pieces;
• Two cloves of garlic;
• 50 grams of fresh parsley;
• A teaspoon of coriander;
• A teaspoon of cumin;
• Two teaspoons of flour;
• Salt to taste;
• Fry oil.
Leave the chickpeas to soak for at least twelve hours. In fact, one of the many peculiarities of this dish is that the chickpeas should not be boiled or cooked in any other way. Once our legumes are ready, drain and dry them very well. Then, place them in a mixer together with garlic, onion and a pinch of salt.Blend until you get a slightly grainy mixture, not a smooth cream. Next, add the remaining spices and the chopped parsley, and mix well. Let the mixture rest for a couple of hours in the refrigerator.We add the flour, in order to further mix and form our meatballs.
In the meantime, let the oil heat up inside a pan. Let’s proceed with the frying of our dish. If you prefer a lighter version, it is also possible to cook in the oven, brushing the meatballs with a drizzle of oil.It is preferable to consume the falafel while still warm, to savor them to the fullest. Usually, they go well with some sauces, such as avocado mayonnaise. Otherwise, they can be placed inside imaginative wraps or pita bread, perhaps with mixed vegetables and other dips.
For the pairing we thought of our white Feud’O, made from Grillo and Carricante grapes.
Rich in fruity, floral aromas with traces of aromatic herbs, this white presents an elegant and complex olfactory picture. Equipped with a medium-bodied, fresh and good flavor, it should be drunk at a temperature of 8 ° -10 ° C and will be the perfect wine to accompany a light and tasty dish.