Preheat the grill to medium-high, then place the capsicum, asparagus and zucchini on a baking tray and cook for 5 to 6 minutes, turning halfway through, then place to one side and leave to cool.
Turn the oven to 180°C.
To make the falafels, in a food processor, blitz the chickpeas, olive oil, lemon juice, fresh coriander leaves, psyllium and garlic, as well as the cumin, allspice, coriander and cayenne. Taste, and season with black pepper if desired.
Form the mix into 6-8 falafels, roughly the same size, and bake for 30 minutes, or until cooked through.
To make the homemade chunky hummus, mash the chickpeas, lemon juice and zest, paprika and olive oil, or blitz in a food processor until it has a chunky 'dip' consistency.
This meal is designed to be grazed on, so create two plates of grilled veggies and falafels, then serve each with half of the chunky hummus.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||11.5 g|
|- Saturated fat||1.8 g|
|Total carbohydrates||62.4 g|
|- Total sugars||16.7 g|