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It’s mid February and we are all well and truly back into the swing of things at my house. Now that it’s not just me getting ready in the morning, organisation is my key to not feeling overwhelmed. That’s why I wanted to share this Falafel lunchbox with Tahini Dressing with you today. It’s a tasty, satisfying lunch that’s quick to throw together when you’ve got to hit the ground running.
I know sometimes it feels like packing your lunch for work can seem like a hassle but with a little fore-thought it’s actually quite easy. You can literally throw a few prepared items in your lunch box in the morning and you’re all set.
Not a morning person? Then just sort it out the night before, like, right before you go to bed. I do this for the mornings I have to leave really early.
Plus, there are so many good reasons to bring your own lunch to work. It’s cheaper, fresher, and better for the environment than anything you might find at a cafe.
But what I particularly love about my Falafel Lunchbox with Tahini Dressing (aside from how yummy it is), is it’s full of slow burning energy that doesn’t require a siesta afterwards.
The Tahini Dressing is particularly tasty. It lasts a good 5 days in the fridge and goes with all sorts of veg. Rich and creamy with a little kick from the Apple Cider Vinegar, I promise it’s going to become your new favorite dressing.
Let me know what you think.
Falafel Lunchbox with Tahini Dressing
Serves 1
2 or 3 Super Simple Falafel
1 cup mixed lettuce leaves
1/3 cup steamed broccoli
1/4 small lebanese cucumber (diced)
1 red capsicum cheek (cut into matchsticks)
1 tbs Tahini Dressing
Method:
- First make your Tahini Dressing – in a small glass jar with a lid put 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, a good pinch of salt and a couple of grinds of black pepper.
- Pop the lid on the jar and give it a really good shake. Taste the dressing. You want it to be quite tart and salty. Add more salt, pepper, or vinegar if you think it needs it.
- Now add your tahini paste. Put one heaped teaspoon of tahini paste into your jar of dressing. To mix it through you can either put the lid on the jar and give it a shake or use a small whisk or fork. Tahini paste can be quite overwhelming so start with a little, have a taste then add more if you think it needs it.
- You should end up with a lovely, creamy consistence. Store your Tahini Dressing in the fridge for around 5 days.
Now for the lunchbox –
- Make sure you have a batch of falafel ready to go. You can find my recipe for Super Simple Falafel here.
- For the steamed broccoli, cut a head of broccoli into bite-size florets and wash really well. Place them in a steamer on the stove for around two minutes. Don’t over cook them, you want the broccoli to still have a little crunch.
- Cover the bottom of your lunchbox with the mixed lettuce leaves.
- Next comes the steamed broccoli, diced cucumber and red capsicum. Then arrange your falafel around the veggies.
- Store your dressing in a separate container until you’re ready to use it. You can get little plastic dressing jars at the supermarket. They look tiny but actually hold quite a bit. I use mine all the time for my work lunches. Perfect for storing dips too.
