Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1/2 cup (60g) fresh parsley, stems included
  • 1/2 cup (30g) fresh cilantro, stems included
  • 1 small (100g) yellow onion, roughly chopped
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (16g) all-purpose flour
  • 2 tbsp (30ml) olive oil
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, grated
  • 3 tbsp (45ml) warm water
  • 2 cups (60g) baby arugula
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) Persian cucumbers, diced
  • 1/4 cup (40g) pickled red onions
  • 1/2 cup (125g) hummus
  • 1/4 cup (40g) Kalamata olives, pitted
  • 1 cup (185g) cooked quinoa

Instructions:

  1. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper in the food processor. Pulse until the mixture is a coarse meal. Stir in the flour by hand until just combined.
  2. Form the mixture into small balls (about 1 inch in diameter). Heat olive oil in a skillet over medium heat and fry for 2-3 minutes per side until deep mahogany-colored. Alternatively, air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
  3. Whisk together tahini, lemon juice, maple syrup, and grated garlic. Slowly whisk in warm water until the sauce reaches a velvety, pourable consistency.
  4. Assemble the lunchboxes by layering quinoa or arugula at the bottom, followed by falafel, hummus, cucumbers, tomatoes, and olives. Top with pickled onions and store tahini sauce in a separate container.