A crisp, dry white wine from the Friuli-Venezia Giulia wine region with pleasing aromas of plum and apricot.
In a large bowl, cover chickpeas with cold water, cover, and refrigerate for at least 12 hours. Then, drain chickpeas and rinse with water.
Tear bread into small pieces. Finely dice red onion, garlic, ginger, parsley, cilantro, and chili.
Combine all ingredients in a large bowl and then puree using a stand mixer with a food grinder attachment. Add flour and baking powder and knead into a firm dough.
Using your hands, form mixture into small disc-shaped patties.
In a small saucepan, heat up vegetable oil over medium heat and fry for approx. 4 – 6 min. until golden brown. Transfer to a paper towel-lined plate to dry.
In a small bowl, mix together sour cream, mint, salt, and pepper. Serve as a dipping sauce with falafel. Enjoy!