Spaghetti with Vegan Meatballs

Ingredients for Spaghetti:

• 250 gm Spaghetti Gustora
• 4-5 cups of water
• 1 teaspoon Salt
• 1 teaspoon Oil

Ingredients for vegan meatballs:

• 1/2 cup-soaked kidney beans
• 1/2 cup-soaked Chickpeas
• 1/4 cup finely chopped Onions
• 1/4 cup grated parmesan cheese
• 1 tablespoon finely chopped Parsley
• 1 tablespoon finely chopped Coriander
• 1 teaspoon finely chopped Garlic Salt
• Crushed black Pepper as per your taste
• 1/4 cup ragi flour
• 1/4 cup bread crumbs
• Oil for frying

Ingredients for sauce:

• 1 tbsp EVOO
• 3 medium size Tomatoes, finely chopped
• 1 medium size Onion finely chopped
• 1 tablespoon finely chopped Garlic
• 1 teaspoon Sugar
• 2 tablespoon Tomato ketchup
• 1 tablespoon finely chopped Parsley
• Salt and crushed black
• Pepper as per your taste
• Grated parmesan cheese as required

 Recipe:

• First, prepare the bean and chickpea paste using a food processor, without adding water.
• Remove the paste to a bowl and add all the ingredients, except the breadcrumbs and make a thick dough.
• Now make ping-pong sized balls with the mixture and coat them with breadcrumbs.
• Heat the oil and let them fry until they turn light brown in colour, then keep them aside. Pat dry to remove excess oil.
• Heat a pan with water, add salt and let it boil. When the water boils, add the spaghetti and cook for 8-10 minutes.
• Once the spaghetti is finished cooking, drain the pasta and set aside.
• For the sauce, heat the oil in a skillet and add the chopped onion and garlic. Sauté for 3-4 minutes.
• Add the chopped tomatoes and sauté until they are cooked.
• Now, add a pinch of sugar and tomato ketchup, toss until well combined. 
• Season with salt and pepper according to taste.
• Now, toss in the al dente spaghetti and the bean-chickpea balls and stir well.
• Garnish with freshly chopped Parsley and grated Parmesan cheese.