Southwestern Falafel with Avocado Spread

  • lechenda Posted: 01/13/09
    Worthy of a Special Occasion

    I really enjoy this recipe with a twist. I use jabanero cheese to spice it up and I add black beans with the pinto beans for kick. In the sauce, I use a whole avocado and extra lime juice. I also make sure to seed the tomato so the sauce isn't too runny. Great stuff. My family enjoys this dish with grilled spicy yams.

  • bluedaisy Posted: 01/20/09
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    This is definitely one of our lunch staples. I double the batch and freeze!

  • vdubdriver Posted: 01/14/09
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    I make this with additions and replacements. I found the pita to be dry, so I use Light Flat Out Wraps, the Sun Dried Tomato flavor. In the avocado spread I use extra lime for a kick and I make sure to seed the tomato well so the juices don't make the sauce runny and mix it in a food processor. In the falafel itself, I use black and pinto beans, Hot Habanero Jack cheese in place of the Monterey Jack, Maui Onion chips instead of tortilla and add an additional 1/2 cup of Panko bread crumbs. When I'm ready to grill them up, I use a George Foreman Grill instead of oil in a pan. The patties need to be kept thin to avoid mush and keep it from falling apart more than necessary. Sour cream on the opposite side of the spread and Lettuce or Clover Sprouts also go well in the wrap. I also enjoy this dish with the spicy sweet potatoes.

  • 1323kk Posted: 01/15/10
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    I love this recipe. It is one of our favorites. Most of the time I throw in some bought fresh salsa into the sauce instead of bothering with the tomato and onion. I also sometimes use plain yogurt for sour cream, depending on what I have on hand. Either way its fabulous

  • tiger1984 Posted: 12/03/10
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    This is delicious, definitely a make again recipe! The only thing I would do differently next time is double the recipe. It was JUST enough to feed my boyfriend and I. We could have used a little more and if you are making it for more than two people definitely not enough! Also, I left out the cheese and the sour cream and it was still very yummy!

  • MindySue72 Posted: 03/02/13
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    I almost converted my husband to a vegetarian with this recipe. I enjoy trying different combinations of ingredients with this recipe as the basis. Our favorite substitution is pepper jack cheese for a little kick.

  • gidget265 Posted: 07/04/14
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    I really liked this. "Problem" with this recipe - you want to eat more - and it's a healthy recipe - so if you eat 1/2 - split with your hubby you are getting a TON of calories. At the time I was on WW and thought I was being good till I counted it all up. Great recipe - not so light... just so you know ahead of time! Have to have a big healthy salad on the side and only eat one patty...

  • photorebel Posted: 11/18/13
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    As a newlywed in 2005, I was a subscriber to Cooking Light and we've been enjoying this as a household favorite ever since. The other reviewers' suggestions are excellent. The only change that I make is I NEVER cook with low-fat or fat-free dairy products anymore. Nobody denies that the taste isn't as good, and when manufacturers cut out fat, they've got to add something in, usually sugar (or worse). My mantra: stick to products as close to their natural state as you can get them. Waiting for Cooking Light to get with the times! All in all, a great recipe.

  • lizlutz Posted: 06/18/14
    Worthy of a Special Occasion

    I always make my veggie patties smaller because I prefer the texture. I divide the mixture anywhere between 8-12 patties. I use 1 whole avocado.

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