Serves 4
Ingredients
1 Onion diced finely
1 Grated carrot
2 tbsp Olive oil
2 Can chopped tomatoes
1 Can cherry tomatoes
1 cup sliced mushrooms
400 g Gluten free spaghetti/Whole-wheat
2 tbsp fresh mixed herbs chopped (parsley, thyme, oregano and rosemary) or 2 tbsp dry mixed herbs.
2 tsp Coconut sugar
Juice of 1 lemon
3 tbsp Amba sauce
1 tsp all spice
1 tsp Zhug
12 Thryve Frozen Falafel Balls
4 tbsp Tahini
Salt and pepper to taste
Preparation
- Pre-heat the oven at 180 °C and line a baking tray with baking paper.
- Add olive oil/coconut oil to a hot pan and fry onions for 3 min.
- Add mushrooms and fry for additional 2 min, then add coconut sugar, amba sauce, zhug, salt and pepper and fry for another 2 min.
- Add lemon juice to stop sugar from burning and add herbs, all spice and carrots and fry for 3 min.
- Add canned tomatoes and close pan with lid and simmer for 15 min.
- Add water to a medium sized pot and season with salt.
- Bring water to a boil and once boiling add spaghetti to pot and cook until al dente ±8 min.
- Add falafels to baking tray and bake for 8 min until heated through.
- Drain water from spaghetti and add ½ tomato sauce and mix to combine, dish pasta into serving bowls and add 3 falafels to each serving dish.
- Top falafels with more of the tomato sauce, chopped parsley and tahini sauce, serve hot.