Beet Pasta with Falafel and Garlic Tahini Sauce

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"Beet pasta with falafel and garlicky tahini sauce✨ A vegetarian twist on spaghetti & meatballs. Crispy green falafel is a perfect snack on its own. It’s made from one can of chickpeas, blitzed with leafy greens, tahini, lemon, herbs and spices. If you’re not vegan, shave a mountain of Parm over your pasta!"
-- @jewelsofny

Recipe Intro From jewelsofny

Falafel is a great way to use up canned chickpeas and the sad-ish herbs and greens in your fridge! For a creamier texture, finish cooking off the pasta in the sauce, and garnish with more fresh herbs for more flavor! 

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card

For the Falafel

ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 leafy greens (arugula, kale, or spinach), roughly chopped
  • 1 lemon, zested and juiced, divided
  • 1 tablespoon tahini
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • pinch of aleppo or red chili flakes,
  • 1/2 teaspoon ground cumin
  • 4 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil

For the Pasta

ingredients

  • 8 ounces pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons tahini
  • lemon wedges, for serving
  • Parmesan cheese, for serving, optional
  • herbs, to garnish

To Make Falafel

Method

  • Step 1

    Add all the ingredients except for flour and olive oil to a food processor. Mix until well combined. Add flour 1 tablespoon at a time, until mixture is firm enough to form into 1 ½” balls.

  • Step 2

    Add olive oil to a skillet over medium heat, coating the pan. Cook falafel in batches, lightly pressing with a spatula, until golden brown, about 2-3 minutes per side. Set aside on a paper towel lined plate. Falafel can be cooked ahead and stored frozen.

To Make Pasta

  • Step 1

    In a large stockpot, cook pasta in boiling salted water until slightly underdone. Drain and toss lightly in olive oil, reserving 1 cup of cooking liquid.

  • Step 2

    In a medium skillet, heat olive oil over medium low heat. Cook garlic in olive oil for 1 minute, until aromatic. Add tahini and reserved 1 cup cooking liquid, whisking until well combined. Bring the sauce to a simmer and add the pasta, cooking until al dente. Top with falafel and finish with a squeeze of lemon juice, cheese, and herbs.