Falafel and dip bento box

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How to make Falafel and dip bento box

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:30
  • Total Time : 1:00

Ingredients

  • 4 wholegrain wraps
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon sesame seeds
  • 225g packet sesame falafel
  • 1 Lebanese cucumber, cut into sticks
  • 1 carrot, cut into sticks
  • 1 large celery stalk, cut into sticks
  • 1 cup sour cream, to serve
  • Chive crackers (optional), to serve
  • 1 cup mini pretzels (optional), to serve

Pumpkin cashew dip

  • 500g Kent pumpkin, peeled, cut into 3cm pieces
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup roasted unsalted cashews
  • 1 teaspoon smoked paprika
  • 200g tub natural yoghurt
  • 1 tablespoon chopped fresh coriander leaves

Method

  • Step 1 Make Pumpkin Cashew Dip. Preheat oven to 200°C /180°C fan-forced. Place pumpkin on a baking tray lined with baking paper. Drizzle with ½ the oil. Season. Toss to combine. Bake for 25 minutes or until pumpkin is tender. Cool for 10 minutes.
  • Step 2 Meanwhile, line 2 large baking trays with baking paper. Using a 7cm round cutter, cut 32 rounds from wraps. Place rounds, in a single layer, on trays. Combine oil and ground coriander in a jug. Brush over rounds. Sprinkle with sesame seeds. Season. Bake for 5 minutes or until golden. Transfer to a wire rack to cool.
  • Step 3 Process 1/2 cup cashews in a food processor until coarsely chopped. Add paprika, pumpkin, yoghurt and remaining oil. Season with salt and pepper. Process until just combined. Stir in fresh coriander (see notes).
  • Step 4 Heat falafel following packet directions. Place falafel, dip, vegetables, sesame rounds, crackers and pretzels, if using, and remaining cashews in a lunchbox. Serve.

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