Courgetti & Beetballs |

Courgetti & Beetballs

Favourites 29

Prep Time: 5-10 Minutes | Cook Time: 30 Minutes
Serves 4

Upgrade your usual courgetti dish with these tasty, nutritious beetballs. Packing in plenty of veggies, the addition of some brown rice spaghetti makes this healthy meal a hearty one, too. Keep prep time (and washing up) to a minimum with shop-bought pesto. 


  • 3 large beetroots
  • 1 can of chickpeas, drained
  • 1 tbsp of tahini
  • ½ cup of buckwheat flour (or oat flour)
  • 5 fresh mint leaves, chopped finely
  • 1 garlic clove
  • A squeeze of lemon
  • 250g of brown rice spaghetti
  • 2 large courgettes, spiralized
  • 2 tbsp of vegan pesto


  1. Start by grating the three large beetroots, this can be a messy job so grate directly into a large pan. Heat for around 5-10 minutes whilst you whizz the chickpeas, tahini, lemon and garlic in a food processor until smooth. In a large bowl, combine the beetroots with the hummus-like mix, add in the mint and buckwheat flour and mix thoroughly until a dough-like consistency is formed. Roll the mix into individual balls, placing on a baking tray evenly spaced apart. Bake for 30 minutes while you make the spaghetti.
  2. Spiralize the courgettes (or alternatively, buy a ready made pack) and set to one side. Boil the spaghetti for around 12 minutes, drain, then add back into the pan with the courgettes and the pesto. Cook on a low heat for only a couple of minutes to avoid the courgettes going soggy. Serve with the beetballs, a handful of sunflower and hemp seeds sprinkled on top and a large dollop of homemade hummus on the side.

Recipe courtesy of Plant Based Londoner