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Spring Onion Falafel with Sauvignon Blanc and Pinot Noir Rosé

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Spring Onion Falafel

Click the above image for more delicious photos!

Falafel is a deep fried ball or patty made from ground chickpeas and is a common dish eaten throughout the Middle East. The chickpeas are a great source of protein, complex carbohydrates and fibre. To make this dish even more appealing to those who are health conscious, the falafel will be baked, instead of fried, to reduce fat content. The falafel can be wrapped in a flatbread or served by themselves and are often topped with salads, pickled vegetables, hot sauce and tahini. The best part is that they can be eaten as a meal, but can also be served as delicious appetizers!

Inniskillin Niagara Estate Series Pinot Noir RoséNV-NE-Rose

Inniskillin, Niagara-on-the-Lake, ON


Grapes for this wine were harvested from select vineyards thoughout the Niagara Peninsula. Crushed immediately upon arrival at the winery, the must was allowed a cold soak for twelve hours before gently pressing off the skins. The juice was then fermented in stainless steel at a cool 15˚C for 11 days leaving a touch of residual sweetness to balance the wine’s acidity.

Why we think this works – Over the years, Rosé wines have been typecast into a category not-quite-white wines with a syrupy sweetness. Happily times are changing; Rosé today is now dry, crisp, beautifully aromatic and extremely versatile as a patio sipper or paired with a variety of dishes. This wine will work well with falafel because of the myriad of flavours present – you want something to complement, not compete with the flavours. Read the full wine report here!

Grand Reserve Sauvignon Blanc

Jackson-Triggs Grand Reserve Sauvignon Blanc

Jackson-Triggs, Niagara-on-the-Lake, Ontario


This wine was cold fermented with select yeast strains after extended skin contact of 4 – 6 hours; this process is imperative to enhance Sauvignon Blanc varietal character.

Why we think this works – Light and refreshing this Grand Reserve Sauvignon Blanc is overflowing with citrus and tropical fruit on the nose, and underlying tones of lemon grass and herbs. Flavours on the palate are crisp with bright acidity and a fresh lengthy citrus finish. This wine would be a wonderful option with the falafel. The bright citrus notes in the wine will work well with the citrus tahini dressing and the wine has enough body to stand up to the millet herbs in the falafel. Read the full wine report here!

Contact Wine Club Specialist Candis Scammell for more wine information and check out the Spring Onion Falafels here!

The Author

My name is Laura and I live in the Niagara region of southern Ontario. My home sits between a peach orchard and a vineyard–millions of peaches, wine for days, good life. I went to culinary school, but learned considerably more about food and being in the world from working in restaurants and growing up with agriculture. I have a staggering/embarrassing collection of cookbooks and food-related literature.

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