Soggy sandwich? Day three leftovers? There’s nothing like a lame lunchbox to make your work day drag on.
That’s why we take our lunch pretty seriously. Not only does it need to be nutritious and give us energy for the afternoon, it has to be tasty too because—let’s face it—12pm is the best hour between 9 and 5.
When we don’t have time to whip up a nourish bowl and we can’t stomach another salad, this is our go-to. It’s fresh, flavoursome and will keep you smiling until clock off.
Spinach Falafel Rolls with Minted Cucumber
Prep: 30 mins | Cook: 18 mins
Makes 2 rolls and 24 falafels
For the spinach falafel
2 slices Helga’s Gluten Free Soy & Linseed Bread
1 tbs sesame seeds
400g can chickpeas, drained, rinsed
1 small brown onion, finely chopped
1 garlic clove, crushed
35g (1 cup) baby spinach leaves
½ cup flat leaf parsley leaves
1 tsp ground cumin
1/3 gluten-free plain flour
2 Helga’s Gluten Free Traditional White Rolls, halved & toasted
Light olive oil, for frying
1 small Lebanese cucumber, thinly sliced
1/3 cup fresh mint leaves, shredded
2 tbs gluten-free beetroot and hummus dip
- For the spinach falafel, tear the bread and place into a food processor. Process to fine crumbs. Remove to a large bowl, stir in the sesame seeds.
- Add chickpeas, onion and garlic to the food processor. Process until finely chopped. Add spinach, parsley, cumin and flour. Pulse until smooth.
- Add to the breadcrumb mixture, stir until well combined. Season.
- Shape falafel mixture into round patties using 1 tablespoon of mixture per patty. Heat oil in a large, non-stick frying pan over a medium-high heat. Cook the falafel, in three batches, for 1-2 minutes on each side, or until golden. Drain on paper towel.
- Combine cucumber and mint. Cut rolls in half. Spread beetroot hummus over bases of Helga’s Gluten Free White Rolls. Top each with 3 falafels then cucumber and mint. Sandwich together with roll tops. Serve.
+ Tips and Tricks … Falafel makes 24. Leftover falafel can be stored in an airtight container in the fridge for up to 4 days.