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Falafel with Avocado spread

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Ingredients

  • * Patties:
  • * 1 (15-ounce) can pinto beans, rinsed and drained
  • * 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • * 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • * 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
  • * 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
  • * Microgreens

Details

Servings 4

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.

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