Tahini Pasta w/Falafel

 

Creamy tahini pasta is the perfect alternative! Be sure to make your mixture moist (water added) to avoid a dry falafel.

• 3 Cups canned chickpeas drained
• 1/2 Medium red onion
• 1/2 Medium white onion
• 2 Cloves of garlic
• 1 Large handful of cilantro
• Juice of 1 fresh lemon juice
• 1/2 Tsp baking powder
• 1/2 Tbsp ground cumin
• 1/2 Tbsp salt
• 3 Tbsp chickpea flour or more to bind
• Water as needed
• 1 lb Penne Pasta (can use GF)
• Oil for frying or cooking spray for baking

Put ingredients in food processor. Pulse the machine repeatedly until well combined. It should be a little course and hold together when squeezed. Use a cookie or ice cream scoop and form ball patties.

Shallow fry patties in a pan on the stove for 2 to 3 minutes or bake at 350º sprayed with olive oil spray for about 20 minutes until golden. Do not overcook or they will be dry.

Make the Tahini sauce:

• 1/4 Cup Tahini
• 1/4 Cup water
• 1 Garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Put ingredients in food processor. Pulse the machine repeatedly until well combined. 

Make the Cilantro Pesto:

• 1 handful of cilantro leaves
• 1/4 Cup cashews
• 1/4 Cup pine nuts
• 1/4 Parmesan cheese
• Salt and pepper to taste
• Good Olive oil

Put ingredients in food processor. Pulse the machine repeatedly until well combined.

Cook the pasta as directed and toss in the Tahini sauce. Plate with falafel on top and drizzle with Cilantro Pesto.

Season as needed.