Heat the oven to 180°C/ fan 140°C/ gas mark 4.
Put the falafels on a baking tray and bake in the oven for 12 minutes.
Pour the couscous, 1 tbsp olive oil into a mixing bowl and pour 150ml boiling water from the kettle into the bowl. Cover the bowl and set to one side for 15 minutes. Take the cover off, fluff the couscous with a fork and let it cool down to room temperature.
Meanwhile, quarter the cherry tomatoes, quarter the cucumber lengthwise and cut into ½ cm. Add both to a large mixing bowl. Rip the parsley leaves from the stalks, finely chop the leaves and add them to the mixing bowl. Finely chop the mint leaves and spring onions and add them to the bowl as well.
Cut the lemon in half and squeeze the juice into the mixing bowl with one hand, catching any pips with the other. Add the cooked couscous to the mixing bowl and fold with the rest of the ingredients to mix.
Transfer equal amounts of the tabbouleh to the lunch boxes and drizzle with a splash of olive oil. Add falafel balls to each lunch box. Place the lids on the boxes, put the boxes in the refrigerator and consume within 24 hours.