Falafel with Avocado Spread
"The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion...."
INGREDIENTS
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Patties:
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1 (15-ounce) can pinto beans, rinsed and drained
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1/2 cup (2 ounces) shredded Monterey Jack cheese
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1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
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2 tablespoons finely chopped green onions
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1 tablespoon finely chopped cilantro
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1/8 teaspoon ground cumin
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1 large egg white
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1 1/2 teaspoons canola oil
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Spread:
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1/4 cup mashed peeled avocado
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2 tablespoons finely chopped tomato
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1 tablespoon finely chopped red onion
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2 tablespoons fat-free sour cream
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1 teaspoon fresh lime juice
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1/8 teaspoon salt
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Remaining ingredients:
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2 (6-inch) pitas, each cut in half crosswise
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4 thin red onion slices, separated into rings
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Microgreens
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