Name: Italian-Middle Eastern Falafel Pasta Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ cups dried chickpeas (soaked overnight) or 2 cans (15 oz each) chickpeas, drained and patted very dry; 1 small onion, roughly chopped; 3–4 garlic cloves; 1 cup fresh parsley leaves; ½ cup fresh cilantro leaves; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp baking soda; Salt and black pepper to taste; 2–3 Tbsp all-purpose flour (or chickpea flour for gluten-free); Oil for frying (vegetable or avocado); 2 Tbsp extra virgin olive oil; 4 garlic cloves, thinly sliced; 1 can (28 oz) crushed San Marzano tomatoes; 1 tsp dried oregano; ½ tsp red pepper flakes (optional); Salt and black pepper to taste; Fresh basil leaves (handful, torn); 1–2 Tbsp tahini (for creamy Middle Eastern touch); 12–14 oz farfalle (bow-tie) pasta (or any short shape); Grated Parmesan or vegan alternative, for serving

This creative fusion dish combines golden, herb-packed falafel balls with al dente pasta tossed in a rich homemade marinara sauce. Bright Mediterranean flavors from garlic, basil, cumin, and tahini drizzle create a satisfying vegetarian main course that bridges Middle Eastern street food with comforting Italian pasta night — perfect for adventurous eaters!

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it brings together the best of two incredible food worlds in one bowl. The falafel delivers that irresistible crispy-outside, soft-and-fluffy-inside texture we all crave, while the classic Italian marinara adds deep, tangy tomato richness and fresh herb aroma.

It’s 100% vegetarian (easily vegan too), packed with plant-based protein from chickpeas, and feels both comforting and exciting at the same time. You get bold spices like cumin and coriander mingling beautifully with basil and oregano — a true flavor adventure that’s surprisingly simple to make.

Whether you’re feeding picky eaters, looking for a meatless Monday win, or just want something new and delicious, this dish is hearty, colorful, and guaranteed to spark compliments and second helpings.

Yield: 4 servings

Italian-Middle Eastern Falafel Pasta Recipe

Crispy falafel meets rich marinara and pasta in this fun, flavorful Italian-Middle Eastern fusion dish.

Prep Time 25 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Falafel:

1 ½ cups dried chickpeas (soaked overnight) or 2 cans (15 oz each) chickpeas, drained and patted very dry
1 small onion, roughly chopped
3–4 garlic cloves
1 cup fresh parsley leaves
½ cup fresh cilantro leaves
1 tsp ground cumin
1 tsp ground coriander
½ tsp baking soda
Salt and black pepper to taste
2–3 Tbsp all-purpose flour (or chickpea flour for gluten-free)
Oil for frying (vegetable or avocado)

For the Italian Marinara Sauce:

2 Tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 oz) crushed San Marzano tomatoes
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil leaves (handful, torn)
1–2 Tbsp tahini (for creamy Middle Eastern touch)

For the Pasta:

12–14 oz farfalle (bow-tie) pasta (or any short shape)
Grated Parmesan or vegan alternative, for serving

Instructions

Start with the falafel magic — Drain soaked chickpeas well. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda until coarsely ground (not a smooth paste — you want some texture for perfect crisp!).
Bring it together — Sprinkle in flour 1 Tbsp at a time and pulse briefly until the mixture holds together when squeezed. Transfer to a bowl, cover, and chill 20–30 minutes — this makes shaping and frying so much easier!
Shape your little golden gems — Scoop out tablespoon-sized portions and roll into balls (or flatten slightly for faster cooking). Place on a plate — you should get 20–24 beautiful falafel.
Heat things up — Pour 2–3 inches of oil into a deep pan and heat to 350°F (175°C). Test with a small piece — it should sizzle gently.
Fry to golden perfection — Fry falafel in batches (don’t crowd!), turning occasionally, 3–4 minutes until deeply golden and crispy. Drain on paper towels — sprinkle with a pinch of salt while hot.
Make the dreamy marinara — In a large skillet, warm olive oil over medium heat. Add sliced garlic and cook 1 minute until fragrant (don’t let it burn!).
Build that sauce — Pour in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer 12–15 minutes, stirring occasionally, until thickened and rich. Stir in torn basil and tahini for that irresistible creamy-nutty bridge between cuisines.
Cook the pasta al dente — Boil farfalle in generously salted water according to package directions. Reserve ½ cup pasta water, then drain.
Bring it all together — Toss hot pasta directly into the marinara skillet, adding a splash of reserved pasta water to loosen if needed. Taste and adjust seasoning — this is where the magic happens!
Plate like a pro — Divide saucy pasta into bowls, top with warm crispy falafel balls, extra fresh basil, a generous shower of grated Parmesan, and maybe an extra drizzle of tahini. Dive in and enjoy every fusion bite!

Notes

For the best texture, fry falafel fresh — they soften in sauce if sitting too long.
If short on time, use store-bought frozen falafel — just bake or air-fry until extra crispy.
This dish is naturally vegetarian; make it vegan by skipping cheese or using a plant-based version.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 198Total Fat 10gSaturated Fat 1gUnsaturated Fat 8gSodium 349mgCarbohydrates 24gFiber 8gSugar 5gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use dried chickpeas soaked overnight instead of canned for the most authentic, light falafel texture — canned can make them denser.
Don’t over-process the falafel mixture; a slightly chunky texture fries up crispier.
Chill the shaped falafel balls for 20–30 minutes before frying — this helps them hold together perfectly.
Fry in batches and keep oil temperature steady around 350°F (175°C) for even golden color without greasiness.
For quicker prep, use high-quality store-bought marinara and doctor it up with extra garlic and fresh basil.
Make extra falafel — they’re amazing as leftovers in wraps or salads the next day.

Ingredients Notes:

The magic happens when humble pantry staples shine. Chickpeas form the hearty base of the falafel — dried ones soaked overnight give the lightest, most authentic result, but rinsed canned chickpeas work in a pinch (just pat very dry).

Fresh herbs (parsley and cilantro) bring brightness and classic Middle Eastern flavor. Warm spices like ground cumin, coriander, and a touch of cayenne add that signature falafel warmth. For the Italian side, good-quality canned San Marzano tomatoes make the marinara sing — they’re sweeter and less acidic.

Fresh garlic is non-negotiable for both components. Olive oil ties everything together, while a little tahini in the sauce adds creamy, nutty depth that bridges the cuisines beautifully. Bow-tie farfalle pasta looks adorable and catches the sauce perfectly, but any short shape works.

Variations and Substitutions:

Endless ways to customize! For a gluten-free version, use certified gluten-free falafel mix or ensure your breadcrumbs are GF, and swap regular pasta for chickpea, lentil, or brown rice pasta. Make it vegan by skipping Parmesan (or using a plant-based alternative) and ensuring your marinara has no hidden dairy.

Add roasted vegetables like zucchini, eggplant, bell peppers, or cherry tomatoes for extra color and nutrition. For a spicier kick, increase chili flakes or add harissa to the marinara. Swap farfalle for penne, rigatoni, or spaghetti. For a lighter baked version, air-fry or oven-bake the falafel at 400°F (200°C) for 18–22 minutes, flipping halfway.

Turn it into a creamy fusion by stirring a spoonful of tahini or yogurt into the marinara. Protein boost? Add white beans or grilled chicken for non-vegetarian eaters.

Storage Options:

Store leftover pasta and falafel separately for best texture. Refrigerate the combined dish in an airtight container for up to 3 days. Keep cooked falafel in a separate container — they stay crispier when not sitting in sauce.

Reheat pasta gently in a skillet with a splash of water or olive oil; microwave falafel for 30–60 seconds or re-crisp in a 375°F (190°C) oven/air fryer for 5–7 minutes. The marinara sauce freezes beautifully for up to 2 months — thaw overnight and reheat slowly. Uncooked falafel mixture or shaped balls can be frozen for up to 1 month; fry directly from frozen, adding a couple extra minutes.