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
Here are the recipes I used:
- Oil-free baked falafel bites (thank you Oh She Glows!)
- Tabouli (thank you Food Network!)
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.
- Mint (optional)
- Pack of cherry tomatoes
- Cucumber (1 long, or 2 small)
- 1 yellow onion
- 4 pears
- 1 can chickpeas
- 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!)