Basil falafel balls

Name: Basil falafel balls
Cook time: 25 min
Yield: 2

with linguine and Arrabiata sugo

Ready in around 25 mins

RECIPE FACT:

In Italy, Arrabiata rates as one of the top 5 pasta dishes along with cacio e peppe and amatriciana.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BRING A LARGE POT OF SALTED WATER TO BOIL OVER A HIGH HEAT.
1. TO COOK THE PASTA:

Once the water is at a rolling boil add the linguine to the pot and cook for 8-9 mins or until al dente. Place the baby spinach into the bottom of a colander and drain the linguine over the top of the spinach to wilt. Place the linguine and spinach back into the pot, drizzle with oil, toss to combine and set aside.
2. TO PREPARE THE VEGETABLES:

Finely chop the curly parsley discarding the stalks. Peel and finely slice the red onion. Slice the roasted capsicum into ½ cm strips.
3. To cook the falafel:

Place a non-stick frying pan over a medium heat and add 2-3 tbsps of oil. Once hot add 12 teaspoon sized dollops of the basil falafel to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed. Remove from the pan, cover to keep warm and set aside - you may need to do this in batches.
4. TO FINISH THE ARRABIATA PASTA:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the red onion and cook for 3-4 mins. Add the roasted capsicum and cook for 1-2 mins then pour in the arrabiata sauce and cook for a further 1-2 mins. Toss through the linguine and spinach to mix.
TO SERVE:

Spoon arrabiata pasta and spinach into bowls. Top with basil falafel patties. Crumble over the feta and remaining chopped parsley. Mix together to eat.