Falafel Spaghetti

Falafel and spaghetti is a great combination ~ it’s like spag n meatballs, without the meat bit.

I’ve subbed in balsamic vinegar and water instead red wine. But otherwise this is a pretty standard Italian sauce.

• Servings: 2
• Time: 25 mins
• Difficulty: easy
• Print

by Mr WitchCraft November-12-2017

Ingredients

• 1 packet of falafel
• 2 tbsp olive oil
• 1/2 an onion, chopped finely
• 2 cloves garlic, crushed or minced
• 1 cup mushroom, chopped
• 1 can chopped tomatoes, crushed
• 1/3 cup water with 2 tbsp balsamic vinegar in it
• 2 tbsp sliced black olives
• cyan pepper
• spaghetti (enough for 2 people), broken in half
• 2 tbsp vegan butter
• ½ tsp garlic powder
• vegan cheese, grated

Directions

1. Fry the falafel in the oil for a few mins to crisp the outside. Remove from the pan.
2. Put a pan of water on to boil, with a pinch of salt.
3. In the same pan, fry the onion, garlic, and mushrooms. When the moisture from the onion has almost gone, return the falafel to the pan and add the crushed tomatoes, balsamic water, and olives. Using the tip of the blade of a knife, measure a pinch of cyan, and add that in. Simmer until the spaghetti is cooked.
4. Once the water is boiling add a splash of oil (which will help the spag from sticking together). Put the spaghetti in the boiling water and cook for about 10 mins (or the length of time on the package).
5. Melt a little vegan butter and garlic powder to make a little garlic butter. Drain the pasta and add to the garlic butter, and coat all the spaghetti with the butter (you can use your fingers to make sure all the strands are coated and the none are stuck together from the cooking process). Serve the sauce and falafel over the pasta. Grate over it a little vegan cheese.

NB: The best way to crush the tomatoes in to empty the can into a jug and use a fork to crush any pieces of tomato against the sides of the jug.