Lemon Parsley Mafaldine with Falafel Balls & Garlic-Dill Sauce

Serving Size: 4-6


1 lb. Pappardelle's Lemon Parsley Mafaldine
1 (15 oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. fresh parsley, chopped
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
Salt & pepper, to taste
Vegetable oil, for frying
1/2 cup hummus
1 tbsp. lemon juice
1 tsp. dried dill
1 1/2 tsp. garlic powder
1/4-1/8 cup water (to thin)


  1. Preheat oven to 400- degrees.
  2. In a food processor, combine chickpeas, garlic, shallots, parsley, cumin, coriander, and flour. Season with salt & pepper. Mixture should be coarse. Do not over blend. Form mixture into falafel balls, about 1-2” in diameters.
  3. Bake falafel balls for 25-30 minutes, turning half way through. If crispy falafel balls are desired, after baking, heat oil in pan on medium heat. Add falafel balls to fry outside, about 2-5 minutes per side.
  4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. 
  5. Meanwhile, whisk together hummus, lemon juice, dill, and garlic powder. Slowly add in water, 1 tablespoon at a time, while whisking, until a desired consistency is reached. Sauce can be served warm or cool.
  6. Plate pasta. Top with falafel balls and garlic-dill sauce. Serve and enjoy!