Tomato Sauce and Falafel Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Chickpeas3/4 cup (150 g)
• Tomato1 count (130 g)
• Garlic2 clove (6 g)
• Cilantro1 tablespoon (3 g)
• Flour1 tablespoon (8 g)
• Baking Soda1/2 teaspoon (3 g)
• Cumin1 pinch (1 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

3. 3

   Step 3

   Meanwhile, peel the other garlic and make a cross-shaped cut at the top of the tomato of about one finger deep.

4. 4

   Step 4

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend.

5. 5

   Step 5

   Place the mixture in a pan over medium heat with half of the oil for about 5 minutes. Season with salt and pepper to taste, you can season with a pinch of oregano.

6. 6

   Step 6

   Separately, in the food processor place the cooked chickpeas, cilantro, half of the garlic, flour, the rest of the oil, cumin, baking soda, salt and pepper to taste.

7. 7

   Step 7

   Optional: You can add a little onion and herb leaves.

8. 8

   Step 8

   Blend until creamy and if necessary, add a little water.

9. 9

   Step 9

   Shape the falafel balls with your hands and refrigerate for a few minutes.

10. 10

    Step 10

    Place a pan over medium heat and once heated, add the meatballs and cook for 3-4 minutes per side until golden brown.

11. 11

    Step 11

    Serve the pasta with sauce and falafel on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Sauce and Falafel Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.