Pinto Bean Falafel with Avocado

Pinto beans replace chickpeas in this Latin twist on a Middle-Eastern classic. Avocado spread stands in for the traditional yogurt to cool down the spiced pinto patties. This recipe comes to us from our friends at myrecipes.com.

Serves 4

For the pinto bean falafel patties:

• 1 15 ounce can pinto beans, rinsed and drained
• ½ cup Monterey Jack cheese, shredded
• ¼ cup baked tortilla chips, finely crushed
• 2 tablespoons green onions, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 ½ teaspoons canola oil

For the avocado spread:

• ¼ cup avocado, mashed
• 2 tablespoons tomato, finely chopped
• 1 tablespoon red onion, finely chopped
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt

To complete the pinto bean falafel with avocado:

• 2  6-inch pitas, each cut in half crosswise
• 4 thin red onion slices, separated into rings
• microgreens

To make the pinto bean falafel patties:

In a large bowl partially mash the pinto beans together with a fork. Add the cheese, chips, green onions, cilantro, cumin and egg white. Stir until well combined.  

Shape the bean mixture into 4 ½ inch thick oval patties.

Place the canola oil in a large nonstick skillet over medium-high heat. When the oil is heated, add the patties to the pan and cook for 3 minutes on each side, or until the patties are browned and thoroughly heated.

To make the avocado spread:

In a medium bowl combine the avocado, tomato, red onion, sour cream, lime juice and salt. Stir until mixed.

To complete the pinto bean falafel with avocado:

Place 1 pinto bean falafel patty in each pita bread half. Spread about 2 tablespoons of the avocado spread over each falafel patty. Top the avocado spread with onion slices and microgreens and enjoy.