• Falafel mix (keep separate) - ⅔ cup or 100 grams

• Sesame flour - 1 Tbsp or 12 grams

• Chick pea flour - 2 Tbsp or 8 grams

• Lemon pepper - ½ tsp or 2 grams

• Ground cumin - ½ tsp or 2 grams

• Mixed peel - ⅛ tsp or 1 gram

• Dried garlic - ¼ tsp or 1 gram

• Salt - few pinches

• Olive oil (in container) - 2 Tbsp or 30 grams

• Water - ⅓ cup for falafels and 2 Tbsp for hummus

• At home preparation

  1) Chop the mixed peel as fine as you can.
  2) Label the bags and place all ingredients into the allocated bag.
  3) Copy or print out Method at camp and keep together with the bag.

• Method at camp

  For the falafels:
  1) In a bowl add Bag 1 (falafel mix).
  2) Add ⅓ cup of water, slowly mixing through to form a firm paste.
  3) Using a spoon, roll into quenelles.
  4) Fry in a pan with 1 Tbsp of olive oil and cook on either side for 2-3 mins each.

  For the hummus:
  1) In a container, add Bag 2 (hummus mix) and add 2 Tbsp water and 1 Tbsp oil, stirring through to make a paste. You may need to add a little more oil or water, depending on the desired consistency.
  2) Serve with the falafels.

Sesame flour can be found at Health food shops or order it online. If you can’t find sesame flour, grind sesame seeds up in a processor. This dish can be made the night before at dinner, or at breakfast time. You could also serve this in the flat bread for a hearty lunch.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/