Good vibratory spaghetti with falafel balls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the falafel balls, chick peas in a sieve rinse cold and drain. Wash parsley, shake dry, pluck off leaves and chop coarsely. Peel onion and garlic, chop both finely.

2. 2

   Finely puree the chickpeas, herbs, onion, garlic and egg yolk with a hand blender. Stir in breadcrumbs and flour. Season vigorously with salt, pepper and cumin.

3. 3

   Put the sesame seeds on a flat plate. Shape the chickpea mixture into approx. 20 equally sized falafel balls (approx. 4 cm Ø) with moistened hands, press them slightly flat and roll them all around in sesame seeds.

4. 4

   Heat 100 ml oil in a frying pan. Fry the falafel for 4-6 minutes in portions, turning them over until golden brown. Take out, drain on kitchen paper.

5. 5

   For the sauce, peel and halve the onions and cut them into thin strips. Wash the tomatoes. Heat 2 tablespoons of oil in a saucepan. Fry the tomatoes for about 3 minutes, turning them until they burst open easily. Add the onions and steam for about 2 minutes.

6. 6

   Stir in the tomato paste, sweat briefly. Deglaze with red wine, bring to the boil and simmer covered for 6-7 minutes. Season to taste with salt, pepper and sugar. Keep warm.

7. 7

   Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime chop the almonds coarsely. Drain the pasta, rinse with cold water, drain and put back into the pot.

8. 8

   Add the sauce, mix with the pasta and serve with falafel balls. Sprinkle with almonds.