Falafel with Beet Hummus and Cucumber Salad

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Portfolio Diet Score: 7.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1.5 points
  • Viscous Fibre: 3 points
  • Oils (MUFAs): 2 points

Nutrition Information

Calories505.1 kcalMonounsaturated Fat14.4 g
Protein17.5 gPolyunsaturated Fat6.6 g
Bean Protein14.5 gTotal Carbohydrate54.5 g
Fat26.2 gDietary Fibre15 g
Saturated Fat3.3 gViscous Fibre4 g
(1 serving – 450 g): 1/4 recipe

Falafel with Beet Hummus and Cucumber Salad

Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Total Time 1 hr 10 mins Servings: 4 Calories: 505.1 kcal (per serving)

Description

Portfolio Diet Score: 7.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1.5 points
  • Viscous Fibre: 3 points
  • Oils (MUFAs): 2 points

Ingredients

Falafel

Beet Hummus

Cucumber Salad

Instructions

  1. Preheat oven to 400°F and bake a beet wrapped in aluminum foil until softened.

  2. While the beet is inside the oven, add chickpeas, onion, sesame seeds, garlic, parsley, cumin, psyllium husk, canola oil, water, salt and pepper to a blender or food processor. Blend it until everything is incorporated in a
    crumbly . You may need to add 1-2 tsp extra of water if it is not blending.

  3. Line a baking tray with parchment paper. Shape the falafels into 2-3-inch balls. Brush the falafels with olive oil and bake in preheated oven at 400°F for 40 minutes or until golden brown.

  4. Mash the beet or blend it with the hummus to create a spread.

  5. Mix the cucumber, tomato, onion, olive oil, vinegar and salt (optional) to create a salad.

  6. Serve.

Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)

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