One-Pot Spaghetti and Vegan Meatballs

For the pasta:
Heat a splash 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.

For the dressing:
Combine yoghurt, juice and zest of 1/2 lemon and mint leaves and pulse in a blender until combined.

Divide the spaghetti among 2 bowls. Place 3 falafel balls on top of each bowl and drizzle with the yoghurt dressing. Garnish with the chopped cilantro. Enjoy!