Falafel is crisp fried chickpea fritters, herby and savoury, usually served with tahini, salad and pickles. The fried richness, herbs and tangy accompaniments pair best with crisp, fresh whites and dry rosé, whose acidity cuts the fried fat and freshness flatters the herbs and tahini. A zesty white or a dry rosé refreshes against the chickpea fritters, while a saline style echoes the Mediterranean flavours. The wine should be light and high in acidity; freshness against the fried, herby fritters and tangy sauces is the priority.
Our sommelier's picks
Save to PinterestCrisp white
9–12°C (48–54°F)Assyrtiko · Greece
Assyrtiko's saline, lemony acidity cuts the fried fat and echoes the Mediterranean herbs.
Mainland Assyrtiko offers value.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp rosé refreshes against the fritters and flatters the tahini and salad.
Affordable and versatile.
Zesty white
8–11°C (46–52°F)Sauvignon Blanc · Loire Valley, France
Sauvignon's herbal citrus echoes the parsley and cuts the fried richness.
Touraine Sauvignon for value.
Crisp aromatic white
9–11°C (48–52°F)Grüner Veltliner · Austria
Grüner's white pepper and citrus flatter the herbs and chickpeas.
Great-value Federspiel.
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Questions about pairing Falafel
What wine pairs with falafel?
Crisp, fresh whites like Assyrtiko or Sauvignon Blanc, or a dry rosé — their acidity cuts the fried fat and freshness flatters the herbs and tahini.
Does the tahini affect the pairing?
Its richness favours a high-acid white that cuts through, while the herbs suit a herbal, zesty style.
Red or white with falafel?
White or rosé are best — the fried, herby, Mediterranean dish suits fresh, high-acid wines over reds.