Friday, January 8, 2010

Southwestern Falafel with Avocado Spread

Steven and I surprisingly really liked this one! Steven even said he'd eat it again. I usually don't post something if Steven will only eat it the one time I make it :)


1 (15 ounce) can pinto beans, rinses and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 T. finely chopped green onions
1 T finely chopped cilantro
1/8 tsp. ground cumin
1 large egg white

Instructions are below the spread

Avocado spread:
1/4 cup mashed peel avocado
2 T finely chopped plum tomato
1 T finely chopped red onion
2 T. fat-free sour cream
1 t. fresh lime juice
1/8 tsp. salt

Combine everything together for this; set aside

2 (6-inch) whole wheat pitas, cut in half crosswise

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and the rest of the ingredients; stir until well combined. form into 4 (1/2-in thick) oval patties.
Heat 1 1/2 tsp. canola oil in a large non-stick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.

Place one patty in each pita half. Spread about 2 T avocado spread over patty in each each pita half. Makes 4 servings.

Calories per serving: 281; Fat 9.5 (sat 3.4g, mono 3.9g, poly 1.5g)Protein 12.2 g; carb 37.4; fiber 5.9 g

1 comment:

Dresden said...

I la la la love falafel...this looks like a good one to try, thanks for the recipe!