Spaghetti Bolognese with falafels | VEGAN

For everyone theres that one meal that is their ‘comforter’. That special dish that offers relaxation after a stressful day and generally lifts a negative mood. For me it’s spaghetti bolognese and so naturally this was the first dish I veganised once regaining my compassion. However, I didn’t want to just throw in some vegan mince and call it a day. Instead, I wanted to take out all the animal products from the recipe from my childhood and make it healthier also. After a few attempts and alterations, I finally created a vegan spaghetti bolognese dish that was highly nutritious and equally delicious.

Despite this, I was a little unsatisfied and felt that there was just something missing. After understanding that there are many who also add meatballs to this popular dish, I chose to look into homemade falafels as a wonderful alternative. The result is a heartwarming meal which is actually very easy to make, takes no time at all and really is in everyone’s budget!


Cook Time: 20 Min 

Serves 2




● 150g Wholewheat Spaghetti




● 1 can Chickpeas

● 1 tsp Parsley

●  4 tbsp Flour

● 1 small White onion

● 2 tsp Cumin

● 1tbsp Avocado oil (can sub for any oil, will change taste)

● 2 tbsp Chia seeds

● Salt and Pepper to taste


● 2 Carrots, chopped

● 1 tsp Oregano

●  1 tsp Basil

●  2 Tbsp Vegan Worcestershire Sauce

●  3 Bay Leaves

●  4 Garlic Cloves

● 1 Red onion, diced

● 100g mushrooms, sliced

● 3 medium sized celery sticks, diced

● 1 green bell pepper, diced

● 100g (1 cup) green lentils

● 1 pack of Passata

● 1 tbsp tomato puree

● 125ml (1/2 cup) Veg Stock 




1. Start by making the bolognese sauce as this takes the longest amount of time. Heat up a large pan on high heat and add the oil. Once sizzling, throw in the onion and cook for 3 mins before adding the mushrooms.

2. Throw in the garlic cloves and stir for 2 mins before adding in the lentils to soak up a bit of moisture.

3. After stirring for 2 minutes, add the carrots, celery and pepper and stir for another 2 mins or until the veggies are soft and fragrant in colour.

4. Now pour in the veg stock, passata, tomato puree, Worcester sauce and all the herbs.

5. Reduce the heat to low, cover with a lid and allow to cook for another 10-12 mins.

6. Whilst the sauce is cooking, add the spaghetti to another bowl with water and bring to boil. Let this cook for ten mins or until soft.


7. Start making the falafels whilst the pasta and sauce cooks. Add the chickpeas, parsley, onion, chia seeds, cumin, salt and pepper to a blender and pulse a few times. Careful not to over-blend. You need to make a crumbly dough and not a paste!

8. Add 1 tbsp of flour at a time to the mixture and pulse until the consistency is no longer wet. You should be able to mold the dough into balls. I used 4 tbsp of flour, however, this can differ so make sure you’re not adding to much flour in one time.

9. Have a quick taste and add any more spices according to your taste buds. You want the falafels to be bold in flavour so don’t be shy!

10. Scoop out rounded tablespoons at a time (approx. 30g) and form into small balls.

11. Heat up a large frying pan with oil and only add as many falafels as will fit comfortably in the pan at one time.

12. Cook for approx 5 mins until golden brown.

13. Serve everything up and enjoy!

Have you tried falafels with spaghetti bolognese?