Falafel Pasta with Tahini Sauce (Printable)

Vibrant falafel flavors meet spiral pasta and creamy tahini sauce, topped with fresh herbs for a satisfying meal.

# Components:

→ Falafel Component

01 - Normalized chickpeas, drained and rinsed: 1.5 cups
02 - Diced red onion: 0.5 small
03 - Whole garlic cloves: 2
04 - Fresh parsley leaves: 0.5 cup, lightly packed
05 - Fresh cilantro leaves: 0.5 cup, lightly packed
06 - Ground cumin: 1 teaspoon
07 - Ground coriander: 1 teaspoon
08 - Baking powder: 0.5 teaspoon
09 - All-purpose flour (or chickpea flour for GF): 0.25 cup
10 - Salt: 1 teaspoon
11 - Black pepper: 0.5 teaspoon
12 - Olive oil for pan-frying: 2 tablespoons

→ Pasta Component

13 - Spiral pasta (fusilli or rotini): 12 ounces
14 - Salt for pasta water: adequate amount

→ Tahini Sauce Component

15 - Tahini: 0.5 cup
16 - Lemon juice: 3 tablespoons
17 - Minced garlic: 1 clove
18 - Warm water: 0.33 cup, plus more as needed
19 - Salt: 0.5 teaspoon
20 - Ground cumin: 0.25 teaspoon

→ Garnish and Serving

21 - Halved cherry tomatoes: 1 cup
22 - Diced cucumber: 0.5 cup
23 - Sliced red onion: 0.25 cup
24 - Chopped fresh mint or parsley: 2 tablespoons
25 - Optional chili flakes: to taste
26 - Optional toasted pine nuts: to taste
27 - Optional extra lemon wedges: to taste

# Directions:

01 - In a food processor, combine drained chickpeas, chopped red onion, whole garlic cloves, parsley leaves, cilantro leaves, ground cumin, ground coriander, baking powder, all-purpose flour, salt, and black pepper. Process until the mixture forms a cohesive yet slightly coarse texture.
02 - Shape the falafel mixture into small spheres or flattened discs, approximately 1 tablespoon in size each.
03 - Heat olive oil in a large nonstick skillet over medium heat. Carefully add the formed falafel to the hot oil. Cook for 8-10 minutes, turning periodically, until a deep golden-brown crust forms on all sides. Remove from skillet and drain on paper towels.
04 - Bring a generous pot of salted water to a rolling boil. Introduce the spiral pasta and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
05 - In a mixing bowl, vigorously whisk together tahini, lemon juice, minced garlic, warm water, salt, and ground cumin. Continue whisking until a smooth, creamy consistency is achieved. Adjust with additional warm water, one tablespoon at a time, if a more fluid sauce is desired.
06 - In a large serving bowl, combine the cooked spiral pasta with approximately half of the prepared tahini sauce, tossing to coat uniformly. Incorporate the halved cherry tomatoes, diced cucumber, and sliced red onion into the pasta mixture. Arrange the pan-fried falafel atop the pasta and vegetables. Drizzle the remaining tahini sauce over the entire ensemble.
07 - Finish the dish with a scattering of chopped fresh mint or parsley. Optionally, add chili flakes, toasted pine nuts, and serve with extra lemon wedges on the side. Present immediately.

# Expert Advice:

01 -
  • Ready in under an hour
  • Perfect balance of protein and carbs
  • Customizable for dietary restrictions
  • Makes excellent leftovers for lunch the next day
02 -
  • Perfect fusion of Mediterranean and Italian cuisines
  • High in plant protein and fiber
  • Great for meal prep
03 -
  • For the crispiest falafel, make sure your mixture isn't too wet. If it seems too soft, add another tablespoon of flour.
  • The exterior should develop a satisfying crunch while maintaining a tender interior.

Return