M.M.... Meatless Monday!

Photo by Lee Harrelson
(via Cooking Light)

Okay, here is Meatless Monday!  Yes, I realize it is Tuesday.... it has been one of those kinds of weeks/weekends.  I am trying to keep up!  This week's recipe was shared with me by my friend SH.    I was so glad she passed it along as I am not sure I would have tackled it, but I am glad I did!   Who does not love falafel?  I do and decided to try to make it for myself.

This recipe is from Cooking Light, so it is healthy too! :)

Ingredients

• Patties:
• 1 (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
• 1 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:
• 2 (6-inch) pitas, each cut in half crosswise
• 4 thin red onion slices, separated into rings
• Microgreens

Preparation

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 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.

So, what did the husband rate this?  6 which is pretty solid for a bean centric meal! :)  I agree.  It is the avocado spread that really makes this meal.  Enjoy! :)  Until next time...xoxo