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Spaghetti and Falafel Balls

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Makes 2-3 servings


1 packet of Osem falafel mix prepared as per instructions on pack
1 large jar of crushed tomatoes/passata
1 glass red wine (or water)
2 cloves garlic, crushed
1/2 red chilli, chopped (or 1/2 tsp chilli flakes)
1/2 onion, peeled and chopped
2 large handfuls of mushrooms (any kind; I used shiitake and button)
2 tbsp black olives, drained and chopped
2 tbsp chargilled capsicum slices (from a jar, drained)
2 tsp caramelised onions (from a jar)
Fresh basil leaves
1/4 cup of walnuts
1/4 cup Lotus Savoury Yeast Flakes


  1. Bring a large saucepan of water to the boil.
  2. Meanwhile, in a large fry pan, shallow fry the falafel balls in some coconut oil for a few minutes, and then remove from the pan and set aside.
  3. In the same fry pan, cook the onion, mushrooms and garlic for a few minutes until the juices from the mushrooms simmer off.
  4. Add to the pan the crushed tomatoes, falafel balls and other ingredients, and stir and simmer until the spaghetti is ready.
  5. Cook the spaghetti in the boiling water as per the packet instructions.
  6. Serve the spaghetti topped with the falafel balls and sauce, and garnished with fresh basil leaves and walnut ‘parmesan cheese’ (combine 1/4 cup walnuts, 1/4 cup savoury yeast and a dash of salt in a blender until a fine powder forms).
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