Rating: 4.5 stars
38 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light September 2007

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: 1 stuffed pita half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; calories from fat 30%; fat 9.5g; saturated fat 3.4g; mono fat 3.9g; poly fat 1.5g; protein 12.2g; carbohydrates 37.4g; fiber 5.9g; cholesterol 13mg; iron 2.4mg; sodium 625mg; calcium 188mg.
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