Ingredients:
- For the falafel
- 1 cup dried chickpeas, soaked overnight and drained
- 1 small red onion, roughly chopped
- 2 garlic cloves, crushed
- Handful of Fresh parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp harissa paste
- 4 tbsp SPAR plain flour
- 1 tbsp SPAR vegetable oil
- For the carrot hummus - 2 carrots (roughly 200g) peeled, cut into chunks and roasted until very tender, 1x 200g tub of plain SPAR hummus and Paprika
- To serve - Tzatziki, Breadsticks, Mini cucumbers, sliced vertically, Beetroot crackers, Apples, sliced, mini rice cakes and berries
Method:
- To make the falafel, place the chickpeas in a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, egg, flour and half a teaspoon each of salt and pepper. Whizz until fairly smooth, then shape into bite-sized balls with your hands.
- Heat the oil in a pan over a medium-high heat and fry the falafels for three minutes per side until lightly golden.
- To make the hummus, place the roasted carrots in a bowl and mash with a fork. Add the hummus and stir to combine well.
- Assemble your bento box by adding 3-4 falafel, a small container of tzatziki, the carrot hummus, and crudités of choice. Sprinkle a little paprika over the hummus before packaging up or serving.
