Summary
| Yield | |
|---|---|
| Source | Sep '07 Cooking Light |
| Prep time | 30 minutes |
Description
I found this recipe in Cooking Light magazine, the original recipe by Ann Taylor Pittman. The title is Falafel with Avocado Spread. However, when I made it I didn't have an avocado, so a slightly more simple version emerged. Also, I didn't have pinto beans, so I substituted White Northern beans. Both Josiah and I thoroughly enjoyed it.
Ingredients
| 1 | cn | (15 ounces) white beans, rinsed and drained |
| 1⁄2 | c | shredded Monterey Jack cheese |
| 2 | tbsp | finely chopped green onions |
| 1 | tbsp | finely chopped basil |
| 1⁄8 | tsp | ground cumin |
| 1 | large egg white | |
| 1 1⁄2 | tsp | canola oil |
| 1 | c | chopped tomato |
| 4 | sli | red onion |
| 1⁄4 | c | crushed tortilla chips (about 12 chips) |
| sour cream | ||
| 2 | 6-inch pitas, cut in half crosswise |
Instructions
1. To prepare patties, place beans in a medium bowl; partially mash with a fork. Add cheese and next five ingredients (through egg white); stir until well combined. Shape bean mixture into 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, place one patty in each pita half. Top with chopped or sliced tomato and onion and sour cream.
