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.
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
+ Tips and Tricks … Falafel makes 24. Leftover falafel can be stored in an airtight container in the fridge for up to 4 days.