Hummus Tomato Pasta With Mini Falafel & Fresh Chives

When you mix hummus into a tomato sauce, something magical happens, resulting in the most satisfying creamy flavorsome base for a pasta dish. And what better accompaniment to hummus than falafel. Here, they are shaped into tiny bite sized marbles and then baked, to complement the pasta. Topped with fresh chives, vegan cheese and a squeeze of lemon, this will make anyone happy, (and healthy), be it lunch time or dinner time.

Hummus Tomato Pasta With Mini Falafel & Fresh Chives


For the hummus:*

1 tin or jar of chickpeas, drained and rinsed well**

1tbsp tahini

1 clove of garlic, or 1tsp garlic paste

1 large lemon juiced

1tsp of onion powder

1/2tsp of salt

3tbsp unsweetened plant based yogurt (I use Koko)

For the falafel:

1 tin or jar of chickpeas, drained and rinsed well

2 shallots, peeled and roughly chopped

2 cloves of garlic, peeled

A good handful of fresh parsley, roughly chopped

2 spring onions, chopped

90g chickpea flour (or oat or soy)

1 lemon, juiced

1tsp onion powder

1tsp cumin powder

1tsp coriander powder

1tsp veggie stock powder

A few sprays of olive oil

For the tomato sauce & pasta:

500g of preferred pasta (I used wholemeal farfalle)

1 onion, peeled and finely chopped

1tbsp veggie stock powder

1/2tsp cinnamon

1 clove of garlic, crushed

2tbsp tomato paste

3-4 fresh tomatoes, finely chopped

1tsp maple syrup or sweetener of choice

To serve:

A bunch of fresh chives, finely chopped

Some lemon to squeeze

Some freshly grated black pepper

Some vegan grated cheese (optional)

  • Start with the hummus. Place all the ingredients in a food processor and blend till you get a thick and very creamy consistency. Set aside.
  • To make the falafel, preheat the oven at 220C. Place all the ingredients in a food processor and blend until you get a pliable mixture that holds some texture. With wet hands, shape the mixture into marble sized balls and place on a lined baking tray. Spray each falafel with a little olive oil. Bake one position higher than the middle of the oven for 10 minutes. Turn the falafel and bake for a further 10 minutes. Watch them closely, so they don’t over cook. Set aside.
  • Prepare the sauce. Place the onion in a large pan with a little water and sauté over medium heat. Add the stock powder, the oregano and the cinnamon and continue to cook for a few minutes. Add the tomato paste, the chopped tomatoes and the maple syrup. Add 200ml of water and simmer for 15 minutes, stirring occasionally, till the sauce thickens. Stir in the hummus.
  • Place the pasta in plenty of salted boiling water and cook according to package instructions.
  • To assemble, drain the pasta and rinse with cold water. Return to the pan and pour the sauce on top. Mix well. Serve in pasta bowls and top with the falafel and the fresh chives. Squeeze some lemon and sprinkle some vegan cheese if you like.



*If you wanted to save time, you can make the hummus ahead of time, or use store-bought. Same goes for the falafel and the tomato sauce.

**It is always better to rinse well your pulses whether they are tinned or after soaking. This removes the elements that cause bloating and discomfort and allows for better absorption of beneficial nutrients.

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