Falafel kebabs with pita chips, hummus and fruit

Photographer: Steve Brown

A little preparation is all it takes for these top-marks take-along lunches!

Serves: 3

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

225g ready-made falafels

2 x wholemeal Lebanese flatbread rounds

400g no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed

1 teaspoon sumac

2 teaspoon tahini

1 tablespoon lemon juice

1 clove garlic

12 cherry tomatoes

1 Lebanese cucumber, thinly sliced

½ green oakleaf lettuce

1 red apple, cut into thin wedges

125g blueberries, washed

Instructions

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1 Preheat oven to 200°C/180°C fan-forced. Line a large tray with baking paper and place falafels, and pita bread onto a tray. Spray pita bread with oil and sprinkle with sumac. Bake for 10-12 minutes or until pita is crisp and falafels are heated through.

2 To make the hummus, in a food processor, place chickpeas, tahini, lemon juice, garlic and ¼ cup of water. Blitz until smooth and set aside.

3 To assemble, take one skewer and add cucumber, tomato, falafel and repeat once more. Continue with remaining skewers to make 6 in total.

4 Assemble each lunch box with 2 skewers, lettuce, pita bread, hummus, spiced chickpeas, apple slices and blueberries.

HFG tip

Drain and rinse another can of chickpeas and roast, sprayed with oil, with the falafels and pita bread. Use to garnish the hummus. Nutrition tip: keep an eye on the sodium in your breakfast and dinner, to keep within the recommended limit of 2000mg per day.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2000 kJ

Protein 18 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 59 g

Sugar 18 g

Dietary fibre 23 g

Sodium 800 mg

Calcium 184 mg

Iron 7.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.