Friday, August 15, 2008

Southwestern Falafel

So these need a little tweaking - the overall product is really quite lovely. The little bean patties and the avocado spread work wonderfully together but, without that avocado spread the little bean patties are, well, lacking. I'm sure it's an easy fix - some chili powder or cayenne (or both.. why not?) should do the trick!

LadyChicago on the Nest shared this recipe (and her tips) with me some time back but I just go to these this week. The original recipe is from Cooking Light.

Serves 2 (4 small falafel patties + 1 pita bread)

~Falafel patties~
1/2 15-ounce can of pinto beans, rinsed and drained
1/4 cup Monterey Jack cheese, shredded
1/8 cup panko (original called for crushed tortilla chips - this was a tip from LadyC!)
1 tbsp. finely chopped green onions
1/2 tbsp. finely chopped cilantro
1/16 tsp. ground cumin
Egg white (hard to measure, but use about half the white from one egg)
1 tsp. vegetable oil

~Avocado spread~
I love avocado anything so I am leaving the spread amounts so you make enough for 4 servings (oink). Well, if you don't use it all on the falafel things, you can use it on chips :)
1/4 cup mashed avocado
2 tbsp. finely chopped tomato
1 tbsp. finely chopped red onion
2 tbsp. fat-free sour cream
1 tsp. freshly-squeezed lime juice
1/8 tsp. sea salt

2 pitas, each cut in half

1. To prepare the patties, mash the pinto beans with a fork then add the cheese and the next five ingredients (through the egg white). Stir well until combined. Form the mixture into 8 small patties and dredge in more panko. (another tip from LadyChicago - thanks!)

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook 3-5 minutes on each side until they are nice and golden brown/heated through.

3. While the patties cook, make the spread by combining the avocado, tomato, red onion, sour cream, lime juice, and salt. Spread the avocado mixture on the inside of each pita and then place 2 patties in each half. You may want extra spread on the top of the patties.


Original recipe was from the August 2005 issue of Cooking Light magazine.

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