Go Back
+ servings
Deconstructed Falafel Pasta Salad

Deconstructed Falafel Pasta Salad

Full of Plants
All the flavors of falafels in a pasta salad! Packed with fresh herbs, spices, garlic, and lime juice for freshness!
5 from 2 votes
Servings 3 people
Calories 322 kcal


  • 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


  • 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.


Serving: 1 servingCalories: 322 kcalCarbohydrates: 47.6 gProtein: 9.7 gFat: 10.5 gFiber: 1.2 gSugar: 4.3 g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants