One-Pot Spaghetti and Vegan Meatballs

Refreshing and nutty falafel-based vegan meatballs, full of protein and nutrients, served over one-pot whole grain spaghetti with rich marinara sauce. Healthy and quick vegetarian weekday dinner idea!

Course Main Course

Cuisine Fusion, Middle Eastern

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 295kcal

Author Elena Szeliga

Ingredients

For the one-pot spaghetti:

1 tablespoon olive oil
2 cloves garlic minced
400 ml or 13.5 oz can diced tomatoes with juice
1 tablespoon tomato paste
salt
4-5 sprigs fresh cilantro
450 ml or 2 cups vegetable broth
8 baked falafel balls warm
black pepper
a handful large green olives
250 grams or 9 oz whole grain spelt spaghetti (whole wheat would fit too)
fresh cilantro to garnish

For the dressing:

100 grams or 1/3 cup Greek yogurt or vegan yogurt
juice and zest of 1/2 lemon
2 sprigs mint

Instructions

ONE-POT SPAGHETTI: Heat a lug 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.
DRESSING: For the dressing, combine the yogurt, juice and zest of 1/2 lemon and mint leaves and pulse in a blender until combined.
ASSEMBLE: Divide the spaghetti among 2 bowls, place 3 falafel balls on top of each bowl and drizzle with the yogurt dressing. Garnish with the chopped cilantro. Enjoy!

Nutrition