Cook~Love~Craft: Southwestern Falafel Pita with Avocado Spread

Sunday, January 22, 2012

Southwestern Falafel Pita with Avocado Spread

Whether you are a big falafel fan or not, this is a great recipe to try. It's an amazingly tasty and unique take on a Mediterranean favorite. I made it last week for dinner one night. I made 5 serving sizes and the two of us ate them all. Luckily, they are pretty healthy and low in calories.

I got the recipe out of Cooking Light Favorites 7. I have to say that Cooking Light has to be my favorite cooking magazine. I've never made anything out of an issue that I've disliked (although every once in a while there are things I don't love) and Cooking Light Favorites are even more awesome. Plus, they try to make everything healthier without compromising on taste.

Southwestern Falafel Pita with Avocado Spread

Servings: 4 (one half pita each)

Time: To prepare: 15-20 minutes To cook: 10 minutes

Ingredients:

Patties:

- 1 (15 Ounce) can pinto beans, rinsed and drained

- 1/2 cup shredded Monterey Jack cheese

- 1/4 cup finely crushed tortilla chips

- 2 TBSP finely chopped green onions

- 1 TBSP finely chopped cilantro (I omitted because cilantro reminds me of chemicals or soap)

- 1/8 tsp. ground cumin

- 1 large egg white

- 1-1/2 tsp oil

Avocado Spread:

- 1/4 cup mashed peeled avocado

- 2 TBSP finely chopped tomato

- 1 TBSP finely chopped red onion

- 2 TBSP fat free sour cream (I used low fat)

- 1 tsp fresh lime juice

- 1/8 tsp salt

- 2 (6-in) pitas, cut in half crosswise

Directions:

Step 1: For patties- partially mash pinto beans in a medium bowl with a fork. Add cheese and chips, green onion, cilantro, cumin, and egg white. Stir until well combined. Form into four 1/2-inch thick oval patties.

Step 2: Heat oil in large nonstick skillet over medium high heat. Add patties and cook 3 minutes on each side (or until browned and cooked through).

Step 3: prepare spread while patties cook by combining avocado, red onion, sour cream, lime juice, and salt. Carefully open each pita half. Place one patty in each half and spread 2 tablespoons of avocado spread in each. Serve immediately.