Southwestern Falafel with Avocado Spread

Southwestern Falafel with Avocado Spread
Photo by Howard L. Puckett

Ingredients

  • 1/8 teaspoon salt
  • ¼ cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 (6-inch) pitas, each cut in half crosswise
  • Patties:
  • Spread:
  • 2 (6-inch) pitas, each cut in half crosswise
  • Patties:
  • + 17 more ingredients
    • Spread:
    • 1 ½ teaspoons canola oil
    • 2 tablespoons finely chopped green onions
    • 2 tablespoons finely chopped plum tomato
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • 1 tablespoon finely chopped cilantro
    • 1 teaspoon fresh lime juice
    • ¼ cup finely crushed baked tortilla chips (about 3/4 ounce)
    • 2 tablespoons fat-free sour cream
    • 1/8 teaspoon ground cumin
    • 1/8 teaspoon ground cumin
    • 1 tablespoon finely chopped red onion
    • 1 large egg white
    • 1 ½ teaspoons canola oil
    • ¼ cup mashed peeled avocado
    • 1 tablespoon finely chopped red onion
    • 1 (15-ounce) can pinto beans, rinsed and drained

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. Heat canola oil in a large nonstick skillet over medium-high heat. Add patt...

View full recipe at My Recipes

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