Deconstructed Falafel Pasta Salad

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.