Noodle Bowl with Falafel

Cover the chickpeas with water and leave to soak for 12 hours, preferably overnight. Drain and rinse the next day.

Peel and coarsely chop half the red onion, peel the garlic and put 1 clove aside. Wash coriander, shake dry and pluck leaves. Wash parsley, shake dry, remove leaves and put half of it aside. Halve the chilli pepper lengthwise, remove seeds and wash. Squeeze lemon. Puree everything together with cumin and chickpea flour. Season to taste with salt.

Form 12-16 falafel balls from the mixture. Heat 1 tablespoon of olive oil in a large frying pan. Fry the falafel for about 10 minutes over medium heat on all sides.

Meanwhile, cook spaghetti in boiling salted water according to the package instructions. In the meantime peel sweet potatoes and cut them into fine strips with a peeler. Heat 1 tablespoon of olive oil in a frying pan and sauté the vegetable strips for 3 minutes at medium heat.

Drain the spaghetti, drain it and add it to the sweet potato strips in the pan for 3 minutes. Season with salt and pepper. Wash the arugula and mint and shake dry. Clean, wash and slice the radishes. Clean, wash and chop the spring onions. Finely chop the remaining garlic. Squeeze lime. Mix garlic with lime juice and sesame oil, season to taste with salt and pepper.