Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Golden baked chickpea falafel patties over lemon parsley quinoa, cucumber salad, and creamy tahini.
Skip deep-fried street falafel for this wholesome baked version. Packed with fresh parsley, cilantro, and garlic, these chickpea patties bake golden brown on a sheet pan and stay delightfully crumbly over nutty quinoa and creamy lemon tahini sauce.
Select how many meal prep containers you are packing this week:
Pulse chickpeas, fresh herbs, garlic, onion, cumin, coriander, flour, and salt in a food processor until minced but not pureed.
Shape mixture into 16 small round falafel patties and place on a parchment-lined baking sheet.
Brush tops lightly with olive oil and bake at 400°F for 22 to 25 minutes, flipping at minute 15, until crispy.
Whisk tahini, lemon juice, minced garlic, and warm water until velvety smooth.
Evenly distribute quinoa into containers and top each with 4 baked falafels.
Pack diced cucumbers and tomatoes into the side compartment and sauce into dressing cups.