Southwestern Falafel with Avocado Spread
This is from Cooking Light. God I love Cooking Light. Rarely will I make something that is not from that magazine. This is a tasty recipe and is pretty quick. I don't know about calling it falafel; it's not really the same. It's more of just a bean patty in pita bread. But it's really good.
1 (15 oz) can pinto beans, rinsed and drained
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips
2 Tbsp finely chopped green onions
1 Tbsp finely chopped cilantro (I did not include this)
1/8 tsp ground cumin
1 large egg white
1 1/2 tsp canola oil
1/4 cup mashed peeled avocado
2 Tbsp finely chopped plum tomato
1 Tbsp finely chopped red onion
2 Tbsp fat free sour cream
1 tsp fresh lime juice (you might want to use a little less than that)
1/8 tsp salt
2 (6 inch) pitas, each cut in half crosswise
1.To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4 (1/2 inch thick) oval patties.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.
3. To prepare spread, white patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 Tbsp avocado spread over patty in each pita half.
Yield: 4 servings
Photo Added 1/7/09: