As you all know, I LOVE falafel, and hummus, and tahini. So in this super simple lunch recipe, I’ve combined a few of my favourites into one! It’s a quick and easy creation to make on the day to eat, or to wrap up or pop into a Tupper-ware for a work/college/school lunch.

Recipe (Serves 3)

Ingredients

• You’ll need a batch of my Chickpea Falafels or you can pick up pre-prepared falafels in many supermarkets now (I recently used the brand Cauldron Foods – that’s not an ad!). I use 2-3 falafels per serving.
• 3 wholemeal pitta pockets
• 200g of baby tomatoes
• 3 handfuls of spinach leaves
• 3 tbsp of hummus
• 3 tbsp of tahini
• 100g of feta cheese, crumbled into small pieces
• 1 ripe avocado, sliced into chunks

Method

1. Wash your tomatoes and spinach leaves. Slice the baby tomatoes in half and set aside.
2. Make the falafels according to the recipe (I’ve linked it here) and set aside to cool. If you have bought a pack that are pre-prepared, skip this step!
3. Time to assemble your mezze – you can do this on a plate or in a Tupper-ware to bring to work/college/school – take the pitta pocket, slice it in half, and then slice the halves open (take care doing so!).
4. Stuff it with the spinach leaves into the pitta pocket, and then a 3-4 halves of the baby tomatoes.
5. Add a scoop of the hummus into the pitta, followed by 1-2 of the falafels.
6. Add the feta pieces, and the avocado slices.
7. Add a scoop of the tahini on top, followed by a spoon of the mint yoghurt, and you’re good to go! Tuck in or store in a Tupper-ware for your lunch.

Enjoy guys! As always, tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x