Falafel With Avocado Spread

Thursday, January 05, 2012

I currently love all things Falafel. 
How did I live my life before the moment I tasted a delicious Falafel?
As a result I decided to try to save a little bit of money and make my own Falafel with a twist. 
I found this recipe on MyRecipes.com and it is TO DIE FOR.

As you can tell my Falafel is in flat bread not a pita.
Apparently at my Smith's this is a pita. 
Looks like their buyer needs to look up pitas and try again.



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

  • 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:
  • (6-inch) pitas, each cut in half crosswise
  • thin red onion slices, separated into rings 
  • Microgreens


  1. 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.
  2. 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.
  3. 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.

Let me know what you think!

You Might Also Like