Meatless Monday: Falafel & Moussaka

We're loving the fresh vegetables we're picking from our container gardener.  The cucumber, tomatoes, parsley and sweet pepper here all were fresh picked off the deck!  The falafel recipe is similar to the one we make at work though there we cook our own garbanzo beans. I use the cooked, frozen variety without added salt.  Here's how I made mine:

Falafel
(Serves 3)

1 cup Garbanzo Beans, cooked
1 small Spring Onion
1 clove Garlic
1 Tbsp. fresh Parsley
1/2 tsp. Ground Cumin
1/4 tsp. Ground Turmeric
1/4 cup Wheat Germ
1/8 tsp. Mrs. Dash
1 Egg
Mix all ingredients in food processor.  Shape into patties.  Grill until warm, about 4 minutes per side.  Serve with Cucumber relish:

1/4 cup Greek Yogurt
1 small Cucumber, peeled and diced fine
Mix

The Lebanese Style Moussaka was inspired by Clean Eating magazine.  I made mine with 4 petite round green striped Eggplants I purchased at the Farmer's Market.

Moussaka
(Serves 3)

2 cups diced and peeled Eggplant
1 clove Garlic, diced
1 Spring Onion, diced
1 tsp. Canola Oil
Toss oil and vegetables.  Roast at 450 degrees for 10 minutes.
Remove from oven and turn oven temperature to 350 degrees.

Heat in pan:
1 tsp. Olive Oil
1 clove Garlic, minced
1 Spring Onion, sliced
4 diced Tomatoes, medium size
1/4 tsp. Allspice
Dash Cinnamon
1 sliced Sweet Pepper
Mix with eggplant.  Roast at 350 degrees for 15 minutes.  Serve over Brown Rice.

That's 1/2 Purple Plum, sliced in the center of the plate.  (Very juicy!)

Have a great week!