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Falafel with Avocado Spread Recipe

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This recipe for Falafel with Avocado Spread, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Courtnay McManus


For the patties
•1 (15-ounce) can pinto beans, drained and rinsed
•2 ounces (approx. 1/2 cup) shredded Monterey Jack cheese
•3/4 ounce (approx 1/4 cup) finely crushed baked tortilla chips
•2 tablespoons finely chopped green onions
•1 tablespoon finely chopped cilantro
•1/8 teaspoon ground cumin
•1 large egg white
•1 1/2 teaspoons canola oil

For the spread
•1/4 cup mashed peeled avocado
•2 tablespoons finely chopped tomato
•1 tablespoon finely chopped red onion
•2 tablespoons fat-free sour cream
•1 teaspoon fresh lime juice
•1/8 teaspoon salt

Remaining ingredients
•2 (6-inch) pitas, each cut in half crosswise
•4 thin red onion slices, separated into rings
•Microgreens (optional)

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

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.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. 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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