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Falafel and dip bento box
Falafel and dip bento box
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Excite kids with a bento box of tasty falafel and creamy pumpkin cashew dip.
Ingredients:
  • 4 wholegrain wraps
  • 72.80 gm extra virgin olive oil
  • 1 tsp ground coriander
  • 3.00 gm sesame seeds
  • 225g packet sesame falafel
  • 1 Lebanese cucumber, cut into sticks
  • 1 carrot, cut into sticks
  • 1 large celery stalk, cut into sticks
  • 235.00 gm sour cream, to serve
  • Chive crackers (optional), to serve
  • 250.00 ml mini pretzels (optional), to serve
  • 500g Kent pumpkin, peeled, cut into 3cm pieces
  • 165.00 ml roasted unsalted cashews
  • 2.50 gm smoked paprika
  • 200g tub natural yoghurt
  • 20.00 ml chopped fresh coriander leaves
Instructions:
  • Prepare the Pumpkin Cashew Dip by preheating the oven to 200°C /180°C fan-forced. Spread pumpkin on a baking tray lined with baking paper, drizzle with half the oil, season, and toss to combine. Bake for 25 minutes until pumpkin is tender, then let it cool for 10 minutes.
  • Preheat the oven and line 2 large baking trays with parchment paper. Use a 7cm round cutter to cut out 32 rounds from wraps. Arrange the rounds on the trays in a single layer. Mix oil and ground coriander in a jug, then brush it over the rounds. Sprinkle sesame seeds, season, and bake for 5 minutes until golden. Let cool on a wire rack.
  • In a food processor, pulse 1/2 cup of cashews until roughly chopped. Add paprika, pumpkin, yoghurt, and the rest of the oil. Season with salt and pepper, then process until mixture is just blended. Gently fold in fresh coriander.
  • Cook the falafel according to the instructions on the packet. Pack the falafel, dip, vegetables, sesame rounds, crackers, pretzels (if using), and the remaining cashews in a lunchbox. Serve.

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