To keep the meatballs in place, hollow out the lower half of the bread before toasting so that the meatballs have a bed to sit in
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 636 |
| Fat | 34.4g |
| Saturates | 4.1g |
| Protein | 21.6g |
| Carbs | 69.3g |
| Sugars | 6.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Heat the Napoletana sauce in a pan over a medium heat. Once simmering, add in the falafel and toss to coat. Cook until warmed through, approx. 5 minutes.
2
Heat the oil in a large pan over a medium heat. Halve the bread and place in the pan to toast for approx. 1 minute, or until golden.
3
Arrange the ‘meatballs’ on the base of the buns and top each with 2 tablespoons of basil pesto. Top with the remaining halves and serve.
