Falafel Lunch Box Recipe

with creamy hummus and Israeli salad

45 min

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By Candy Lexa
January 12, 2021

Why trust us?

It’s as easy as opening up a box! This delicious, vegan lunch box not only supports your healthy nutrition – it’s also going to keep your bank balance healthier. Let us show you how your lunch can be fuss-free and sustainable both to make and to pack up. Our Coconut Chips also put in an appearance to take your tastebuds on a quick trip to the tropics.

Ingredients

2 Persons

For the falafels (makes 8):

1 can

chickpeas (about 250g)
0.5 bunch

parsley
0.5 bunch

cilantro (coriander leaves)
1 clove

garlic
0.5

red onion
1 tsp

baking powder
4 tbsp

Protein Flakes von foodspring
1 tbsp

Kokosöl von foodspring

For the hummus:

2 heaping tablespoons

homemade hummus

For the salad (2 servings)

150 g

cherry tomatoes
100 g

cucumber
10 g

olives
20 handful

parsley

Preparation

1

Preheat the oven to 180° C.
2

Put the chickpeas, parsley, cilantro (coriander leaves), garlic, onion, baking powder, Protein Flakes, cumin, salt, and pepper in a food processor and blend, or use a hand blender. Blend until all ingredients have formed a relatively smooth paste. Form into 8 falafels with your hands.
3

Brush a bit of coconut oil onto a piece of parchment paper. Set the paper on a baking tray. Put the falafels on top and brush them with coconut oil as well. Bake for about 35 minutes, until golden-brown.
4

For the salad:
5

Halve the tomatoes. Cube the cucumber. Slice the olives. Dice the parsley and onion.
6

Put it all into a bowl and mix with olive oil, apple cider vinegar, salt, and pepper to taste.
7

Now put 4 of the falafels and a big scoop of hummus into a lunchbox of your choice. Add half of the salad in a separate part of the box. Store the rest in the fridge for your next lunch.
8

Finally, add the walnuts and coconut chips for some snacks.
1

Enjoy!