Falafel y Farfalle
Ingredients
- 5 tablespoons extra-virgin olive oil
- One 14-ounce can chickpeas, drained, rinsed and dried
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt and black pepper
- Zest and juice of 1/2 a lemon
- 2 garlic cloves, minced or grated
- 8 ounces farfalle pasta (bow-tie), cooked according to package directions
- 2 Persian cucumbers, diced
- 1 pint grape tomatoes, quartered
- 1/2 red onion, diced
- 1/2 bunch fresh cilantro, coarsely chopped
- 1/2 bunch fresh mint, coarsely chopped
- 1/2 bunch fresh flat-leaf parsley, coarsely chopped
- 6 ounces crumbled feta
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