What do your meals look like (show me pictures)....

Baked feta cheese stuffed falafel and quinoa tabouleh.

Wow would totally love the recipe for the falafels!!

Let's seeee....!

In a food processor I pulsed together:

1.5 cups of rinsed and drained chickpeas
1 cup of rinsed and drained fava beans (you could use all chickpeas and it would be fine I'm sure)
1 big handful of fresh parsley
1 big handful of fresh cilantro
Juice from a small lemon
3 tablespoons of olive oil
3 cloves of garlic
A few tablespoons of chopped green onion
Seasonings: salt, pepper, a pinch of pepper flakes, a teaspoon or so of ground cumin

I processed it until it was well combined but not so far as to make it pasty - leaving a bit of texture is important. I added in 1/4 cup of whole wheat flour, 1 tablespoon of egg replacer (this is a powder similar to corn starch - and I actually think you could omit it), and 1/2 teaspoon of baking powder. I pulsed it a little bit more until the flour was just incorporated and then covered and put it in the fridge for half an hour.

While the falafel chilled I preheated a pan in a 375 degree oven (I actually used one of these petit fours pans - http://everchangingplate.files.wordpress.com/2010/04/pan1.jpg, but I think a mini muffin tin would work great or even just laying them out on a cookie sheet) and chopped about 2oz of block feta cheese into little cubes.

I pressed the dough out a bit and cut it into 18 pieces. I would take one chunk of dough, press a feta cube in the middle, and form the ball around it. Then I sprayed the pre-heated pan with a little cooking spray and pressed each ball into the mold and baked for about 40 minutes. If you were to use a cookie sheet I think I would flatten the balls ever so slightly and then flip them halfway through the cooking process, for maximum surface crunchiness. They are around 75 calories each.

Liver, Fava Beans, and a nice Chianti.