Beef & Falafal Patties

This creation came about because I wanted to make a meatloaf, but didn't have any breadcrumbs...I spied a box of falafal mix in the cupboard and this delicious creation was born!!!  I love them served with a salad (such as in the photo with my quinoa salad with cucumber, fresh dill and toasted almonds)  or inside of a pita or wrap smothered in hummus, tzatziki, lettuce, cucumbers and tomatoes!!

BEEF & FALAFAL PATTIES

Ingredients

1 box of falafal mix

1 1/4 cups water

1 large egg, beaten with a fork

1 1/2 tsp dried parsley

3/4 tsp dried mint leaves

1 1/2 lbs lean ground beef

• Place the falafal mix in a large bowl.  Add water and stir to incorporate.  Let mixture stand for approximately 15 minutes.
• Add the egg, parsley and mint leaves and stir well.  Add ground beef and mix to incorporate.  
• Cover a rimmed baking sheet with parchment paper and set the oven to broil.  Shape the beef mixture into 3" diameter patties and place on the tray.  Broil on centre rack in the oven for approximately 5 minutes per side (or until a thermometer reads 160F when inserted into the centre of a patty)
• Serve as you wish; either in a pita with your favourite dips and veggies, or on a plate with some tzatziki sauce...the sky is the limit!
• ENJOY!  

Turkish Red Lentil & Vegetable Stew

I found this recipe in a magazine and was intrigued not only because of its simplicity, but the fact that the recipe has endeavored to make the lentils a complete protein source by combining them with a grain - bulgur!  I happened to have all the ingredients on hand and I was so happy that I took the time to create this meal because it was delicious!!

TURKISH RED LENTIL & VEGETABLE STEW

Ingredients

Half of a large eggplant, cut into 1" cubes

1/2 tsp salt

2 tbsp EVOO (extra virgin olive oil)

I large onion, roughly chopped

2 carrots, cut into 1" chunks

1 zucchini, cut into 1" chunks

1 each sweet red and yellow pepper, cut into 1" chunks

1 tbsp sweet paprika

1/4 tsp cayenne

1 cup red lentils

1/2 cup bulgur

4 cups low sodium beef or vegetable broth

2 tbsp tomato paste

Juice of 1 lemon

1 tbsp dried mint, crumbled

• Sprinkle eggplant all over with the salt and let stand until beads of moisture appear (approximately 1/2 hr).  Blot dry with a towel.
• In a Dutch oven or large saucepan, heat EVOO over medium-high heat.  Fry onions until lightly golden (approx 4 mins).  Add eggplant, carrots, zucchini, peppers, paprika and cayenne.  Saute until eggplant is almost tender (approx. 10 mins)
• Add lentils and bulgur and cook, stirring for 2 minutes.  Add broth, 3 cups water and the tomato paste.  Bring to a boil.  Reduce heat; simmer, covered until lentils are almost dissolved (approx. 1 hr).  Make sure you stir periodically otherwise the lentils tend to stick to the bottom of the pot!
• Stir lemon juice and dried mint into the stew.  Ladle into bowls and ENJOY!