Packed lunches are great opportunities to use bits of leftovers from previous meals, and having falafel mix, flatbread dough or pancake batter in the fridge will streamline the process.
These Venezuelan pancakes are made by blending fresh corn kernels, and the batter can stay in the fridge to cook as needed . Cook until the batter appears dry on top, then flip and cook for a minute on the other side. Top with grated cheese and fold in half.About eight cachapas.Falafel pairs well with plain yogurt, spiked with lemon juice and garlic, or a delectable garlicky tahini sauce.
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