Pasta coated in lemon tahini sauce and topped with a crunchy falafel-spiced chickpea crumble.
1 cupChickpeas
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
8 gGarlic
120 gPasta
0.25 cupWater
40 gTahini
1.5 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Boil pasta in salted water for 10 minutes.
Mash half the chickpeas roughly and toss all chickpeas with cumin, crushed coriander seeds, paprika, salt, and black pepper.
Fry the spiced chickpeas in cooking oil for 7 minutes until some pieces crisp into a crumble.
Whisk tahini, lemon juice, garlic, and water into a sauce.
Toss pasta with tahini sauce and top with the falafel-spiced chickpea crumble.