This pasta incorporates all the great flavors of falafel without the frying. Tahini is a paste made from toasted sesame seeds and used in Middle Eastern cooking.

Directions:

  1. Preheat oven to 350°F. Remove 1 cup chickpeas and set aside.
  2. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta liquid.
  3. Meanwhile, in food processor, pulse remaining chickpeas, tahini, lemon juice, olive oil, garlic, cumin and salt until smooth; add pasta liquid and pulse until blended.
  4. Toss together pasta, chickpea sauce, reserved chickpeas, tomatoes and red onions.
  5. Transfer to ovenproof baking dish. Toss bread crumbs with olive oil and za’atar seasoning; sprinkle over pasta.
  6. Bake for 40 to 45 minutes or until heated through and topping is golden. Sprinkle with cilantro and parsley before serving.

Tip: Look for tahini and za’atar in the spice aisle or in a specialty Middle Eastern grocery store.

Makes 6 servings. Per serving: 280 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 350 mg sodium, 47 g carbohydrate, 350 mg sodium, 6 g fiber, 3 g sugars, 12 g protein

 

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