Menu Enter a recipe name, ingredient, keyword...

Falafel with Avocado Spread

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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)

Details

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.

‚Äč

You'll also love

Review this recipe

Black Bean fries with Avocado Dipping Sauce Avocado, Tomato & Feta Dip