• 654d1f38bdb190d411e9d5eac83fc4c4

Falafel With Avocado Spread

The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

Prep
Cook
Serves 4people
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
tbs finely chopped green onions
1
tbs finely chopped cilantro
1/8
tsp ground cumin
1
large egg white
1 1/2
tsp canola oil
spread:
1/4
cup mashed peeled avocado
2
tbs finely chopped tomato
1
tbs finely chopped red onion
2
tbs fat-free sour cream
1
tsp fresh lime juice
1/8
tsp salt
remaining ingredients:
2
(6-inch) pitas, each cut in half crosswise
4
thin red onion slices, separated into rings
microgreens
Directions
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.
2.
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.
3.
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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