Ingredients

The following ingredients have 4 Servings
  • 1 cup dry rotini pasta
  • 1 15.5 ounces can chickpeas ((about 9 ounces drained))
  • 1/3 cup packed fresh cilantro
  • 1/3 cup packed fresh parsley
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 3/4 tsp ground cumin
  • 1/8 tsp each: cinnamon, cardamom, anise, ginger (optional)
  • 1/4 tsp salt
  • optional: 1 shallot (minced) and 1 tbsp oil

Instruction

  • Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until tender (according to the package instructions). Drain and rinse under cold water to cool down the pasta. Transfer to a large mixing bowl and set aside.
  • Add the drained chickpeas, cilantro, parsley, garlic, olive oil, lime juice, spices, and salt to a food processor. Process for 5-10 seconds, or until you get a fine texture, it should have the texture of almond flour. Do not process too long or it will turn into a paste.
  • Add the falafel mixture to the mixing bowl and stir to coat the pasta with the mixture. Taste and adjust salt and lime juice to taste. Serve immediately!
  • For extra flavor and richness: heat a tablespoon of oil in a non-stick skillet or small saucepan. Once hot, add the minced shallot and fry for a couple of minutes, or until golden brown. Add the fried shallots and the oil to the salad and stir to coat.
  • You can keep the salad in the refrigerator for up to 2 days. If it dries out a bit, add about 1/3 cup of water and a good pinch of salt and mix again to make it creamier.