Lunches this week = baked falafel salads with tomato, onion, cucumber, hummus and a cucumber yogurt dill sauce. I knew my schedule was going to be nutso this week, so I baked a big tray of herbed falafel and assembled a few salads over the weekend to make life easier. A little food prep = a lot less stress (and guaranteed delicious meals).
For the salad:
Baked falafel (recipe straight from @howsweeteats blog - my absolute FAVE)
Curly kale, shredded
Cucumber, seeded and diced
Baby tomatoes, halved
Red onion, diced
Hummus (I love @wholefoodsboston jalapeño hummus)
Cucumber yogurt dill sauce (Add 1.5 cups yogurt, 1/2 cup fresh dill, 2-3 cloves garlic, juice of 1 lemon, 1/2 seeded cucumber, salt and pepper to a food processor or blender and blend until smooth. Add a few tablespoons of water to thin it out and more salt/pepper as desired).