Adapted from the Blood Sugar Diet - lunch recipe 290 calories
Preheat the oven to 200'C.
Lay baking paper on or grease a baking tray
Finely dice the onions and mushrooms.
Heat the oil in a frying pan and cook the onions over a medium heat for 5 mins or until soft.
Drain and rinse the chickpeas.
Peel and grate the beetroot.
Add the spices and mushrooms to the onions and cook for another 2 mins, then transfer to a food processor. Add the chickpeas, tahini, egg and the juice of the lemon. Add two-thirds of the beetroot and mix to a rough paste.
Empty out into a bowl and add the rest of the beetroot. Season with plenty of black pepper and some salt.
If you have time, leave the mix in the fridge for an hour or so to cool and firm up.
Roll into balls using the tablespoon measure and bake for 30 mins.
Serve with salad leaves and greek yoghurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 121 | ||
Calories from Fat: 38 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 130.4mg | 4 % | |
Potassium 598.3mg | 16 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 13.8g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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