Falafel W/ Avocado Spread - Veggie Burgers W/ Guacamole |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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from Cooking light. A Latin twist on the classic Middle Eastern sandwich. Serve in halved pitas, garnish with microgreens and sliced red onion. **This is by no means falafel, but they are tasty! I suggest turning on the hood, these steam up quite a bit. Cooking Light says this makes 4 servings, but realistically it's 2 :) Ingredients:
1 (15 ounce) can pinto beans, rinsed and drained |
1/2 cup monterey jack cheese, shredded |
1/4 cup baked corn 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 1/2 teaspoons canola oil |
1/4 cup avocado, mashed and peeled (about 1/2 of an avocado) |
2 tablespoons tomatoes, finely chopped |
1 tablespoon red onion, finely chopped |
2 tablespoons nonfat sour cream |
1 teaspoon fresh lime juice |
1/8 teaspoon salt |
Directions:
1. **To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
2. Add cheese and next 5 ingredients (through egg white); stir until well combined.
3. Shape bean mixture into 4 (1/2-inch thick) oval patties.
4. 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.
5. **To prepare spread** Combine avocado and next 5 ingredients (through salt), stirring well.
6. **To serve** Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
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