Falafel with Avocado spread

Falafel with Avocado spread
Falafel with Avocado spread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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