Ingredients
225g packet falafel balls
½ cup hummus dip
50g soft feta, crumbled
50g pita crisps
Red grapes, dried apricots and nuts (optional, see Tip)
Tabouli
125g Brown Rice and Quinoa Cup
6 cherry tomatoes, quartered
1 small Lebanese cucumber, chopped
2 green spring onions, thinly sliced
½ cup chopped fresh parsley
1 tblsp lemon juice, plus wedges to serve
1 tblsp olive oil
Method
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Cook falafel balls according to packet directions. Cool.
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Meanwhile, make tabouli. Heat rice and quinoa in microwave according to packet directions. Transfer to a medium bowl. Cool. Add tomatoes, cucumber, onions, parsley, juice and oil. Season with salt and pepper.
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Spoon hummus into two small containers.
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Divide tabouli between the large compartments in two bento boxes. Scatter over feta. Place falafel, pita crisps, hummus containers and lemon wedges into separate compartments in boxes. Cover with lid and refrigerate.
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Pack grapes, apricots and nuts into separate small containers. Keep refrigerated.