Festive Falafel Lunchbox

with a sprout salad and cranberry relish.

When you want falafel, but you also want to embrace all the Christmas vibes, make this festive falafel lunchbox. We’ve packed the salad with all the classic Christmas veggies - sprouts, parsnips, and red cabbage - and what would Christmas be without cranberries!?

Ingredients

For the falafel

  • 1 can of chickpeas, drained and rinsed

  • 180g chestnuts

  • 2 heaped tbsp gram flour or plain flour 

  • 1 tsp of dried thyme

  • 1 tsp of dried rosemary

  • 2 garlic cloves, crushed

  • 1/4 tsp of salt

  • 2 tbsp of Extra Virgin Olive Oil

For the sprout salad 

  • 15 brussels sprouts, sliced/shaved

  • 80g pomegranate seeds

  • 1 large parsnip, peeled and cut into coins

  • 1 large carrot, peeled and cut into coins

  • 1/4 red cabbage, shredded

  • 2 tbsp of maple syrup

  • Bag of rocket/lettuce leaves

For the cranberry relish

  • 100g fresh or frozen cranberries

  • 3 tbsp balsamic vinegar

  • 1 large red onion, diced

  • 1 garlic clove, crushed

Method

  1. Preheat oven to 180ºc and begin by making the falafels.

  2. Add the chickpeas and chestnuts to the blender and blend until large crumbs are formed.

  3. Add flour, thyme, rosemary, garlic, salt and olive oil into a bowl.

  4. Combine well and form 12 balls (weighing approx. 40g each) from the mixture. Place on a lined baking tray.

  5. On another lined baking tray scatter the parsnip and carrot coins and drizzle with oil.

  6. Place both trays into the oven for 25 minutes.

  7. Meanwhile, prepare the cranberry relish by adding the diced red onion, balsamic vinegar, salt, and garlic to a saucepan on medium heat.

  8. Sauté for 5 minutes before adding the cranberries.

  9. Turn the heat down and simmer for a further 15 minutes gently crushing the cranberries to your desired texture. 

  10. Prepare the sprout salad by combining the sliced/shaved brussels, cooked parsnips and carrots, red cabbage, maple syrup and pomegranate seeds.

  11. Line your lunchbox with some rocket or lettuce of choice, then add the falafels, brussel sprout salad and a dollop of the cranberry relish. Option to add some extra pomegranate seeds.

Serves 3-4.

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