Black Bean Falafel

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

Remaining ingredients:

2 (6-inch) pitas, each cut in half crosswise

Red Leaf Lettuce

  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 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.

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