Description
Refreshing and nutty falafel-based vegan meatballs, full of protein and nutrients, served over one-pot whole grain spaghetti with rich marinara sauce.
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 1 can (13 1/2 Oz. Size) Diced Tomatoes With Juice
- 1 Tablespoon Tomato Paste
- Salt
- 5 sprigs Fresh Cilantro
- 2 cups Vegetable Broth
- ⅓ cups Large Green Olives
- 9 ounces, weight Whole Grain Spelt Spaghetti (or Whole Wheat)
- 8 Baked Falafel Balls, Warm, Divided (See My TK Recipe Box Or My Blog)
- ⅓ cups Greek Yoghurt (or Vegan Yoghurt)
- ½ Lemon, Zest And Juice
- 2 sprigs Mint
- Fresh Cilantro, To Garnish
Preparation
For the pasta:
Heat a splash of olive oil in a large pot or skillet over medium-heat. Add minced garlic and sauté for about 1 minute until golden. Add diced tomatoes, tomato paste, a pinch of salt, cilantro and vegetable broth. Bring to a boil.
Add olives, spaghetti (broken in half, if needed) and 2 falafel balls (use your hands or a fork to break it up into smaller pieces) and cook for 6–8 minutes, stirring occasionally to avoid clumping. Add more boiling water if needed. Discard the cilantro before serving.
For the dressing:
Combine yoghurt, juice and zest of 1/2 lemon and mint leaves and pulse in a blender until combined.
Divide the spaghetti among 2 bowls. Place 3 falafel balls on top of each bowl and drizzle with the yoghurt dressing. Garnish with the chopped cilantro. Enjoy!
