Falafel Pasta with Tahini Sauce (Print Version)

Falafel, spiraled pasta, and tahini sauce combine for a flavorful Middle Eastern–inspired vegetarian dish.

# Components:

→ For the Falafel

01 - 1 ½ cups (355 ml) cooked or canned chickpeas, drained and rinsed
02 - ½ small red onion, roughly chopped
03 - 2 cloves garlic
04 - ½ cup (15 g) fresh parsley leaves
05 - ½ cup (15 g) fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon baking powder
09 - ¼ cup (30 g) all-purpose flour
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 2 tablespoons olive oil (for pan-frying)

→ For the Pasta

13 - 12 oz (340 g) spiral pasta
14 - Salt for pasta water

→ For the Tahini Sauce

15 - ½ cup (120 g) tahini
16 - 3 tablespoons lemon juice
17 - 1 garlic clove, minced
18 - ⅓ cup (80 ml) warm water, plus more if needed
19 - ½ teaspoon salt
20 - ¼ teaspoon ground cumin

→ For Serving

21 - 1 cup (150 g) cherry tomatoes, halved
22 - ½ cup (60 g) diced cucumber
23 - ¼ cup (25 g) sliced red onion
24 - 2 tablespoons chopped fresh mint or parsley
25 - Optional: chili flakes, toasted pine nuts, extra lemon wedges

# Directions:

01 - In a food processor, combine chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, baking powder, all-purpose flour, salt, and black pepper. Pulse until the mixture forms a cohesive mass but retains a slightly coarse texture.
02 - Form the falafel mixture into small balls or discs, approximately 1 tablespoon in size each.
03 - Heat olive oil in a large nonstick skillet over medium heat. Carefully place the falafel into the hot oil and cook, turning periodically, until deep golden brown and crisp on all sides, approximately 8–10 minutes. Remove from skillet and drain on paper towels.
04 - Bring a large pot of generously salted water to a rolling boil. Introduce the spiral pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
05 - In a mixing bowl, vigorously whisk together tahini, lemon juice, minced garlic, warm water, salt, and ground cumin until a smooth and creamy consistency is achieved. Adjust with additional warm water, one tablespoon at a time, if a thinner sauce is desired.
06 - In a substantial serving bowl, combine the cooked spiral pasta with half of the prepared tahini sauce, tossing gently to coat. Incorporate the halved cherry tomatoes, diced cucumber, and sliced red onion. Arrange the cooked falafel balls atop the pasta mixture. Drizzle the remaining tahini sauce over the entire dish.
07 - Finish with chopped fresh mint or parsley. Optionally, add chili flakes, toasted pine nuts, and serve with extra lemon wedges for added brightness. Serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour for a complete protein-packed meal
  • Uses pantry staples alongside fresh herbs for maximum flavor
  • Easily customizable for gluten-free and vegan diets
  • Impressive enough for guests but simple enough for weeknights
02 -
  • Perfect for meal prep and stays delicious for up to three days in the refrigerator
  • Provides complete protein when chickpeas and tahini combine
  • Creates minimal dishes despite being an impressive fusion meal
  • Versatile base for adding seasonal vegetables or proteins
03 -
  • Toast the cumin and coriander seeds before grinding for a more complex flavor profile in your falafel
  • Add the tahini sauce to the pasta while its still hot for better absorption and flavor integration
  • Reserve some pasta cooking water to thin the tahini sauce if it becomes too thick during assembly

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