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
| Calories | 505.1 kcal | Monounsaturated Fat | 14.4 g |
| Protein | 17.5 g | Polyunsaturated Fat | 6.6 g |
| Bean Protein | 14.5 g | Total Carbohydrate | 54.5 g |
| Fat | 26.2 g | Dietary Fibre | 15 g |
| Saturated Fat | 3.3 g | Viscous Fibre | 4 g |
Falafel with Beet Hummus and Cucumber Salad
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
-
Preheat oven to 400°F and bake a beet wrapped in aluminum foil until softened.
-
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. -
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.
-
Mash the beet or blend it with the hummus to create a spread.
-
Mix the cucumber, tomato, onion, olive oil, vinegar and salt (optional) to create a salad.
-
Serve.
English 
French