Falafel with Avocado Spread

By AnnieMro

Ingredients

• For the patties
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 ounces (approx. 1/2 cup) shredded Monterey Jack cheese
• 3/4 ounce (approx 1/4 cup) finely crushed baked tortilla chips
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped cilantro
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 1/2 teaspoons canola oil
• For the spread
• 1/4 cup mashed peeled avocado
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• Remaining ingredients
• 2 (6-inch) pitas, each cut in half crosswise
• 4 thin red onion slices, separated into rings
• Salad greens (optional)

Preparation

Step 1

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.