Falafel with Creamy Avocado Pasta Recipe

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Falafel with Creamy Avocado Pasta is a delightful twist on classic falafel, served over a luscious bed of avocado pasta. This combination not only offers a satisfying meal but also packs in vibrant flavors and textures that make it perfect for a quick weeknight dinner. The creamy avocado pasta complements the crispy falafel beautifully, while a touch of yogurt adds a cooling finish.

Why You’ll Love This Recipe

This dish is a win-win for deliciousness and nutrition. The falafel is crispy on the outside and tender on the inside, while the avocado pasta is rich and creamy without any dairy. It’s not just easy to make but also fun to enjoy. Here’s why you’ll love it:

• Quick and simple to prepare, perfect for busy nights.
• Nutritious ingredients that are satisfying and wholesome.
• Vibrant flavors that will impress your family and friends.
• Vegetarian and easily customizable for various diets.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon baking powder
• Salt and pepper, to taste
• ¼ cup fresh parsley, chopped
• ¼ cup flour (or more as needed)
• 3 tablespoons olive oil (for frying)
• 8 ounces pasta (spaghetti or fettuccine)
• 1 ripe avocado
• 2 tablespoons lemon juice
• ¼ cup vegetable broth (more if needed)
• Salt, to taste
• ½ cup plain yogurt (for serving)

How to Make Falafel with Avocado Pasta

1. Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, cumin, coriander, baking powder, salt, pepper, and parsley. Pulse until the mixture is well combined but still chunky.
2. Transfer the mixture to a bowl and add flour, mixing until the dough holds together. If too wet, add a bit more flour. Form into small balls or patties.
3. Heat olive oil in a skillet over medium heat. Fry the falafel for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
4. While the falafel is cooking, bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
5. In a blender, combine the ripe avocado, lemon juice, vegetable broth, and salt. Blend until smooth, adding reserved pasta water as needed to achieve a creamy consistency.
6. In a large bowl, toss the cooked pasta with the avocado sauce until well coated.
7. To serve, place a generous portion of avocado pasta on a plate, top with falafel, and add a dollop of yogurt. Enjoy!

Tips for the Best Results

• Ensure the chickpeas are soaked overnight for optimal texture.
• Don’t over-process the falafel mixture; it should have some texture for better crunch.
• Adjust the consistency of the avocado sauce to your liking by adding more or less broth.
• For extra flavor, consider adding spices like smoked paprika or cayenne to the falafel mix.

Easy Variations

• Swap chickpeas for black beans or lentils in the falafel for a different flavor profile.
• Add spinach or kale to the avocado sauce for a nutritional boost.
• For a gluten-free version, use chickpea flour instead of regular flour in the falafel.

What to Serve With It

• A simple green salad with lemon vinaigrette.
• Roasted vegetables for added texture and flavor.
• Pita bread or flatbreads for a complete meal.
• Extra yogurt or tzatziki for dipping.

Storage and Reheating

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Store leftover falafel and avocado pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat falafel in a skillet to maintain crispiness. The avocado pasta can be gently reheated in a microwave or on the stovetop, adding a splash of water if it thickens too much.

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