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RECIPE + PAIRING

Crispy Herb Falafel

WHY THE PARING WORKS

A crispy herb-packed falafel with a vibrant beet yogurt pairs beautifully with a Pomegranate Cosmopolitan. The earthy chickpeas, fresh herbs, and tangy yogurt complement the cocktail’s pomegranate and cranberry notes, while the citrus brightens the entire dish.

INGREDIENTS

Falafel

  • 2 cups dried chickpeas, soaked overnight (do not use canned)
  • 1 small yellow onion, roughly chopped
  • 4 garlic cloves
  • 1 cup fresh parsley
  • ½ cup fresh cilantro
  • ¼ cup fresh mint
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp baking powder
  • 2 tbsp chickpea flour (or all-purpose flour)
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • Oil for frying or spray for air frying

Beet Yogurt

  • 1 cup plain Greek yogurt
  • 1 small roasted beet
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 small garlic clove
  • 1 tbsp tahini
  • Salt and pepper to taste

Garnish

  • Fresh dill
  • Parsley leaves
  • Pomegranate arils
  • Lemon wedges
  • Extra virgin olive oil
  • Toasted pistachios (optional)

INSTRUCTIONS

1. Make the falafel

  1. Drain soaked chickpeas thoroughly.
  2. Pulse chickpeas, onion, garlic, herbs, and spices in a food processor until the mixture resembles coarse sand.
  3. Mix in baking powder and flour.
  4. Refrigerate for 30–60 minutes.
  5. Form into golf ball-sized rounds or patties.

2. Cook

Deep Fry

  • Fry at 350°F (175°C) for 3–4 minutes until deep golden.

Air Fry

  • Spray with oil and cook at 390°F for 14–16 minutes, flipping halfway.

3. Beet Yogurt

Blend the yogurt, roasted beet, lemon juice, honey, garlic, tahini, salt, and pepper until completely smooth and vibrant pink.

Crispy herb falafel served over vibrant beet yogurt with creamy tahini sauce and fresh herbs.