This week is getting a little crazy because my kids are now officially starting their weekends and it is only Wednesday! This means our normal routines are messed up and I can’t remember what day it is!
If you are having one of those type of weeks or days you can whip these Black Bean Falafels together in absolutely no time! I can assure you this will become a family favorite! Perfect for Falafel Friday when Lent begins.
1 (15-ounce) can black 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 scallions (green onions)
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6-inch) pitas, each cut in half crosswise
Red Leaf Lettuce
- 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 4 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 lettuce.