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.


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

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Here are the recipes I used:


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.

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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.


Grocery List:

  • Garlic
  • Cilantro
  • Parsley
  • Mint (optional)
  • Pack of cherry tomatoes
  • Cucumber (1 long, or 2 small)
  • 1 yellow onion
  • 4 pears
  • Grapes
  • 1 can chickpeas
  • Hummus
  • Ground flaxseed
  • Bread crumbs
  • Cracked wheat (1 cup – bulk section)
  • Whole wheat pita
  • Package of mozzarella string cheese
  • Multigrain Rice Crackers
  • Mini Dark Chocolate Peanut Butter Cups 

(I’m assuming you have cumin, sea salt, olive oil, lemon juice, and parchment paper, but if not, add those to your list as well!)



❤ Kailea

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