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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Falafel Spaghetti Bolognaise

Falafel Spaghetti Bolognaise

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




10 min

30 min



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 Falafels (Yalla Bala)

4 tbsp Tahini

Salt and pepper to taste


  1. Pre-heat the oven at 180 °C and line a baking tray with baking paper.
  2. Add olive oil/coconut oil to a hot pan and fry onions for 3 min.
  3. Add mushrooms and fry for additional 2 min, then add coconut sugar, amba sauce, zhug, salt and pepper and fry for another 2 min.
  4. Add lemon juice to stop sugar from burning and add herbs, all spice and carrots and fry for 3 min.
  5. Add canned tomatoes and close pan with lid and simmer for 15 min.
  6. Add water to a medium sized pot and season with salt.
  7. Bring water to a boil and once boiling add spaghetti to pot and cook until al dente ±8 min.
  8. Add falafels to baking tray and bake for 8 min until heated through.
  9. 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.
  10. Top falafels with more of the tomato sauce, chopped parsley and tahini sauce, serve hot.


Spaghetti can be replaced with penne or pasta of choice.


Yalla Bala condiments used: Amba, zhug, Falafels and tahini.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature