Spaghetti with falafel balls

Ingredients

Directions

1. 1

   Wash parsley and mint, shake dry, pluck off leaves and chop finely. Drain the chickpeas, rinse briefly and allow to drain. Peel and finely chop 1 onion and garlic. Finely mash the chickpeas, onion, garlic, sambal oelek and chopped herbs.

2. 2

   Mix with egg yolk, lemon juice, breadcrumbs and flour, season to taste with salt, pepper and cumin and chill.

3. 3

   Heat 1 tablespoon of oil in a frying pan. Roast the almonds for approx. 5 minutes while turning. Peel and halve the remaining onions and cut into strips. Wash and clean the tomatoes.

4. 4

   Heat 2 tablespoons of oil in a frying pan and fry the tomatoes for about 4 minutes while turning. Add onions and tomato paste, deglaze with red wine. Simmer for 6-7 minutes, season with salt, pepper and agave syrup.

5. 5

   In the meantime, form about 20 flat falafels from the chickpea mixture and roll them in sesame seeds. Heat 100 ml oil in a frying pan. Bake the falafel in it in portions for 4-5 minutes, turning them until golden brown. Drain on kitchen paper and keep warm.

6. 6

   Roughly chop the almonds.

7. 7

   Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash oregano, shake dry, pluck leaves from the stalks and chop according to size. Drain the pasta, let it drain for a short time and put it back into the pot.

8. 8

   Add the sauce, turn the noodles over. Arrange falafel and pasta, sprinkle with oregano and almonds.