Some Beans and Rice Recipes

CHICKPEAS AND SWEET POTATOES WITH SUMMER VEGGIES

1 can chickpeas
1 red bell pepper
1 green bell pepper
1/2 onion
For the pepper and onions I usally use the frozen pepper and onion mix from the grocery store. It is much cheaper and easier to use.
1 c sliced zuchini
1 c sliced yellow squash
2 sweet potatoes peeled and cubed
2 cloves minced garlic

Place beans and vegetables on a cookie sheet
Drizzle with olive oil
Sprinkle with rosemary
Salt and pepper to taste
Top with minced garlic (Garlic powder in a pinch)
Turn the veggies with hands to coat them completely with oil and spices

Place in 350 degree oven and bake appoximately 30 minutes or until veggies are tender

Serve over rice, couscous, quinoa, or desired grain.

FALAFEL

15 oz cooked chickpeas
2 large handfuls parsley
1/2 cup onion
1 carrot
1 slice bread
1 egg
1 Tablespoon lemon juice
1-2 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon ceyenne pepper
1 teaspoon baking powder
olive oil

Place all ingredients into a food processor and blend until a they form a ball. Add olive oil or water it needed.

Take small handfuls of dough and roll into balls. Flatten each ball and place onto a cookie sheet.

Brush with olive oil.

Bake at 350 degrees for 15 minutes or until golden brown.

Serve with Cucumber dip, pita, lettuce, tomato, and cucumber

CUCUMBER DIP

1/2 cucumber
1/4 cup plain yogurt
1 teaspoon lemon juice