Falafel lovers, we see you and raise you this tasty tasty lunch box of spiced, baked falafel; a crunchy, fresh slaw; creamy creamy hummus; and the all important pita for dipping!
falafel grazing lunchboxPrint This
- FOR THE FALFEL
- 1 red onion, cut into chunks
- 1 tin chickpeas, drained and rinsed
- 55g gram flour [also called chickpea flour]
- 25g tahini
- 1 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- 3 garlic cloves, crushed
- 1 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 1/2 tsp salt
- 2 tbsp oil
- FOR THE SLAW
- 1/2 apple, finely sliced
- 1/8 red cabbage, finely sliced
- 1/8 white cabbage, finely sliced
- 1 carrot, finely sliced
- 1 tbsp mayonnaise [vegan if required]
- FOR THE REST
- 3 pita breads
- Bag of salad leaves
Instructions Begin by placing the red onion into a food processor and blending until diced. Then add the rest of the ingredients for the falafel [apart from the oil] and blend again until combined and large crumbs form.
 Empty the mixture into a bowl and place into the fridge to chill for a minimum of 1 hour.
 Meanwhile prepare the slaw by combining all of the ingredients together.
 When ready to cook the falafel heat a pan on a medium heat and add the oil.
 Once the oil is hot use a tablespoon to split the falafel mixture into 9 and mould into shape of choice. We went for little oblong shapes but you could make them into balls, or even little patties. Place them gently into the pan.
 Cook for a couple of minutes on each side until golden brown before placing on a piece of kitchen roll to remove any excess oil.
 Line the lunchboxes with salad leaves, then add the slaw, falafel, pitta breads and hummus. Enjoy!