Whole Lotta Lunch 2: Falafel, Tabouli and Hummus Bowl

This week for lunch I made one of my favorite combos – tabouli, falafel, hummus and pita. My family loves Mediterranean food, so even though I grew up in Atlantic Canada, this bowl is a taste of home!

I made the tabouli and falafel, and then added a generous amount of hummus to each bowl. I also packed half a piece of whole wheat pita bread each day (which I keep in a reusable snack bag). In the upper tray of my container, I added some grapes, a mini dark chocolate peanut butter cup and multigrain rice crackers.

Snacks:

Morning = Pear
Afternoon = Mozzarella string cheese and multigrain rice crackers

Here are the recipes I used:

Oil-free baked falafel bites (thank you Oh She Glows!)
Tabouli (thank you Food Network!)

Notes:

With the falafel bites, I used a yellow onion instead of a red onion because that’s what I was using in the tabouli. I also used regular panko bread crumbs instead of sprouted -grain. The tomato-cucumber salsa featured on the recipe link is a delicious alternative to the tabouli, but less filling. If you don’t have a pastry brush, you can just dip your fingers in water and moisten the falafel balls, and then roll them around in a small dish of bread crumbs.

With the tabouli, I didn’t use mint this time (none of the other recipes I’m making this week use mint, and I didn’t want to waste it.) Instead of 3 tomatoes, I used half of a container of cherry tomatoes, and I only used 1 large English cucumber.