Falafel with Avocado Spread

Falafel with Avocado Spread Recipe
Lee Harrelson
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.

Yield:

4 servings (serving size: 1 stuffed pita half)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 30 %
Fat 9.5 g
Satfat 3.4 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 12.2 g
Carbohydrate 37.4 g
Fiber 5.9 g
Cholesterol 13 mg
Iron 2.4 mg
Sodium 625 mg
Calcium 188 mg

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

Preparation

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.

Note:

Ann Taylor Pittman,

September 2007
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