CIABATTA WITH FALAFELS, LUPINI BEANS, AND MICROGREENS

Preparation time: 20-40 min

Difficulty: medium


Serves 2


For people who commute to work, eating healthy presents quite a challenge. It is difficult to find a provider of healthy lunch, as there aren't many, and their services are consequently much more expensive. Preparing our own healthy meal takes a lot of our time and commitment. We have a suggestion for you on how to use lunch leftovers and upgrade them to a nutritional meal that you can take to work the next day. Trust me, your colleagues will want some of your lunch too.



Falafels (chickpea balls) are a delicious meal rich in protein. We bake them in the oven to avoid frying them in oil. Baking them in the oven is also cleaner and more convenient as you can bake all falafels in one round (falafel dough mixture makes about 12 - 15 falafels). While falafels are being baked, we can prepare other things. Use leftover falafels in the recipe below.


For lupini bean sauce

Ingredients:

  • 200 g fresh young lupini beans (shelled)

  • 50 g asparagus

  • 2 spring onions

  • juice of 1/2 lime

  • 5 - 10 fresh mint leaves

  • salt, pepper



Thinly slice spring onions with the green part and water fry them. Add lupini beans and enough water to cover them, then add the seasoning. Cook for about 10 minutes, then add rings of asparagus. When the water starts to simmer, add lime juice. In the end, stir in chopped mint and remove from the heat.


For a sandwich

Ingredients:



Cut the ciabatta, but not all the way through, so the ingredients don't fall out while we are eating. We used the spelt sourdough ciabatta. Place thinly sliced cabbage on the bottom and cover with a layer of microgreens. Pour some cream cheese on top and place falafels on it. Spread the lupini bean sauce on top of falafels and our sandwich is ready.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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