White Bean and Brown Rice Mediterranean Falafel Pitas #RecipeRedux #sponsored

(Before It's News)

“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”

I’ve long been a fan of veggie burgers, bean croquettes and of course falafel. I’m so over boring sandwiches and iffy burgers. Once you know how to throw together a simple falafel or veggie burger, the possibilities are virtually endless! Use what ingredients and flavors you like and have on hand to whip up a lunch or dinner in minutes.

One of our families favorites are these Black Bean and Cranberry Burgers with Chipotle Hummus.

Also, these South Western flavored Chickpea Burgers on Grilled Portobellos with Creamy Adobe Sauce really hit the spot!

Because brown rice is an excellent source of concentrated fiber and several vitamins and minerals it is a good for colon health, controlling diabetes and weight loss. If you haven’t read my last two posts whole grain rice has also been proven to help prevent cancer and even Alzheimer’s as well as increase metabolism, provide instant energy and promote skin health!

I have to say, my favorite part about this dinner was that I got to pack up the left overs for lunch. You can say that I had a few jealous co workers with there PB&J and sandwiches and canned soup giving me the stink eye.

TIME        30 MINUTES            SERVES      4

YOU WILL NEED

3,  halved Whole Grain Pita Pockets

1 1/2 cups cooked U.S. grown, brown rice  (a great use for left overs!)

2 cans white beans (garbanzo, Cannellini or Great Northern)

1 small carrot

6 small sweet peppers (or 1/2 cup chopped bell pepper)

1/2 cup diced red onion

4 ounces crumbled feta cheese

*1 Flax egg (2 tablespoons flax meal + 2 tablespoons room temp water, mixed)

6 Kalamata olives, chopped

1/4 cup chopped fresh parsley

2 teaspoons Greek seasoning (1/2 tsp oregano, 1/4 tsp marjoram, 1/4 tsp thyme, 1/2 teaspoon garlic powder, 1/4 tsp dried rosemary, 1/4 teaspoon dill)

Sea salt and Freshly cracked black pepper to taste
(you shouldn’t need much salt because the olives are very salty)

1/2 tablespoon good quality olive oil

Garnishes

1 cucumber, peeled and sliced
Tzaziki sauce
lettuce leaves
tomatoes
Kalamata olives

Pre heat oven to 450F. In a large bowl combine beans and rice. Mash up with a potato masher till partly smooth. Finely chop carrots, onion and peppers by hand or in a small chopper. Add them to the beans and rice. Add remaining ingredients and stir to combine.

Brush a stone baking sheet with olive oil. Form the bean and rice mixture into golf ball size balls. Place on the oiled baking sheet and gently press down a bit to form medallions. Bake at 450F for 30-35 minutes until golden brown and crispy. 

*Veggie burgers can be a bit crumbly but adding a flax egg really helps form them together, add a bit of moisture and of course nutrients.

Using a stone baking pan with just a bit of oil really makes a big difference in getting that perfectly crispy brown coating on these falafels.

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