Falafel Box

Ingredients

• 0.5 Red Onion
• 2 carrots
• 400 g Chickpeas (canned; drained weight)
• 1 tsp ground cumin
• 2 tsp harissa powder
• 2 tbsp spelt whole-grain flour (15 g each)
• 0.5 tsp Baking powder
• 220 g whole-wheat breadcrumbs
• Salt
• Pepper
• 2 Romaine Lettuce Hearts
• 1 cucumber
• 5 radishes
• 200 g Greek yogurt
• 6 tbsp rapeseed oil

Instructions

1. 1.

   Peel and dice the onion. Peel, wash, grate the carrots coarsely and squeeze out excess moisture. Rinse and drain the chickpeas. Combine onion, carrots, chickpeas, cumin, 1 tsp harissa, flour, baking powder, and breadcrumbs in a food processor; pulse until mixed. Season with salt and pepper, then chill for about 30 minutes.

2. 2.

   Meanwhile, split the lettuce into leaves, wash, and pat dry. Peel and wash the cucumber, then slice thinly lengthwise. Clean and slice the radishes into fine rounds. Mix the yogurt with remaining harissa and fill small glasses.

3. 3.

   Shape the falafel mixture into 16 small balls using damp hands. Heat oil in a large skillet. Fry the falafels for 5–7 minutes on all sides until golden brown. Remove the balls from the pan and let them drain.

4. 4.

   Distribute the prepared ingredients and falafels onto lunch boxes, placing one yogurt glass in each Falafel Box.