Falafel Veggie Burger with Feta Yogurt Sauce

 

No, I've not gone vegan.  Everyone knows I like all the transfatty flavor which can be drawn from a dish (as is especially evident by my struggle to keep my girth in check). 
But Friend Noma is a vegitarian.  She made these for Sunday Lunch, and they were terrif!  After getting the link to the recipe from her, I will be whipping these up over the Spring and Summer.

INGREDIENTS:

2 (15 ounce) cans low sodium garbanzo beans, drained

1/3 cup tahini

1/3 cup chopped fresh cilantro

1/3 cup sliced green onions

1 cup packed fresh spinach

1/2 cup chopped roasted red peppers

2 garlic cloves minced

1 cup panko

1 large egg

2 Tablespoons olive oil

2 Tablespoons fresh lemon juice

1 teaspoon cumin

1/2 teaspoon coriander

1 1/2 teaspoon kosher salt

For the fete yogurt sauce:

1/2 cup crumbed feta cheese

1/2 cup plain Greek yogurt

1 small garlic clove, minced

1 Tablespoon lemon juice

DIRECTIONS:

1. Preheat oven to 400 degrees. Line a cookie sheet with foil and coat it well with cooking spray or olive oil.
2. In a food processor, combine garbanzo beans, tahini, cilantro, green onions, spinach, red bell peppers, garlic, panko, egg, olive oil, lemon juice, cumin, coriander and salt.
3. Pulse until garbanzo beans are smooth, but not overprocessed (some chunks are fine). Transfer mixture to a bowl; shape the mix into 6 equally sized patties, flattening slightly. Place on cookie sheet and bake for 15 minutes, flip with a spatula and bake additional 15-20 minutes or until golden brown.
4. Serve with lettuce, tomato, cucumber slices and feta yogurt sauce.
For the feta yogurt sauce:
5. In a mini food prep, combine feta, Greek yogurt, garlic and lemon juice. Puree until blended.

Stuffed Sweet Potatoes

Ingredients:

1 cup pecan pieces, divided
6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons all-purpose flour
1 cup miniature marshmallows

Directions:

Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3 tablespoons butter and brown sugar together until it's crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
To the remaining brown sugar mixture, add 3 tablespoons butter, flour and remaining pecans. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.