"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!"
Beet Pasta with Falafel and Garlic Tahini Sauce
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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.