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Falafel with Creamy Avocado Pasta Recipe

Falafel with Creamy Avocado Pasta Recipe

Falafel with Creamy Avocado Pasta is a vibrant and satisfying dish that combines crispy falafel with a smooth, luscious avocado pasta. This easy weeknight dinner is perfect for those craving a healthy yet indulgent meal. The combination of flavors and textures, along with a hint of freshness from cilantro, makes this recipe not only delicious but also visually appealing.

Why You’ll Love This Recipe

This falafel and avocado pasta dish is a delightful twist on traditional pasta. It’s packed with plant-based protein, healthy fats, and is incredibly easy to whip up. The creamy avocado sauce coats the pasta beautifully while the falafel adds a satisfying crunch.

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  • Quick and easy: Perfect for busy weeknights.
  • Flavorful: A delicious mix of textures and tastes.
  • Healthy: Packed with nutrients and plant-based goodness.
  • Vegetarian-friendly: A satisfying meal for everyone.
  • Visually stunning: A feast for the eyes as well as the palate.

Ingredients

  • 1 cup dried chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon baking powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 8 ounces pasta (your choice, preferably whole wheat)
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Extra cilantro, for garnish

How to Make Falafel with Avocado Pasta

  1. Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms, scraping down the sides as needed. Do not over-process; you want some texture.
  2. Heat vegetable oil in a deep skillet over medium heat. Form the chickpea mixture into small balls, about 1-2 inches in diameter. Fry in batches until golden brown and crispy, approximately 4-5 minutes per side. Drain on paper towels.
  3. While the falafel is frying, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
  4. In a blender, combine the avocado, Greek yogurt, lemon juice, olive oil, and a pinch of salt. Blend until creamy and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  5. Toss the cooked pasta with the avocado sauce until evenly coated. Serve the pasta on plates topped with crispy falafel and garnish with extra cilantro.

Tips for the Best Results

  • Ensure the chickpeas are well-soaked for optimal texture.
  • Don’t overcrowd the pan while frying the falafel; this helps achieve a crispy exterior.
  • Adjust the consistency of the avocado sauce to your preference by adding pasta water gradually.

Easy Variations

  • Swap chickpeas for black beans for a different flavor profile.
  • Add spinach or kale to the avocado sauce for extra nutrients.
  • Serve with a sprinkle of feta cheese for a tangy twist.

What to Serve With It

  • A simple green salad with lemon vinaigrette.
  • Roasted vegetables for added color and nutrition.
  • Pita bread or flatbreads for a hearty accompaniment.

Storage and Reheating

Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispiness. The avocado pasta is best enjoyed fresh, but it can be stored for up to 2 days; add a splash of lemon juice to help prevent browning.

Recipe Card

Recipe Name: Falafel with Creamy Avocado Pasta
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon baking powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 8 ounces pasta (your choice, preferably whole wheat)
  • 1 ripe avocado
  • 1/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Extra cilantro, for garnish

Instructions:

  1. Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
  2. Heat vegetable oil in a deep skillet over medium heat. Form the mixture into small balls and fry until golden brown and crispy, about 4-5 minutes per side.
  3. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  4. Blend avocado, Greek yogurt, lemon juice, olive oil, and salt until creamy. Adjust consistency with reserved water as needed.
  5. Toss pasta with the avocado sauce, top with falafel, and garnish with cilantro.

Notes: Enjoy fresh for the best flavor and texture.

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