Monday, July 25, 2011

It's falafel...sort of?

I guess you can call this a Mexican version of falafel...cause I have no idea what else to call it. To be honest, I was pretty skeptical while making it...the "avocado spread" was a little weird (needed some heat and did not need the sour cream—or greek yogurt, in my case-I've adjusted for this recipe), the patties were super sticky and needed to cook way longer than the recipe called for, and I didn't have any greens...but really, it tasted pretty good.

So, you know, follow theirs, follow mine, don't follow at all. Up to you.

Pinto Falafel & Avocado Pita Sandwich
1 can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup crushed low-fat tortilla chips
2 tbsp or so coarsely chopped red onion
very small handful cilantro
about 1/4 tsp cumin
1 large egg white
small squeeze of lime juice

1 peeled avocado, mashed
2 tbsp chopped tomato (or about 5 chopped cherry tomatoes)
1 tbsp finely chopped red onion
1 tbsp 0% greek yogurt (optional)
squeeze of lime juice
1/8 teaspoon salt
pinch of fresh black pepper
dash of hot sauce (Tabasco works)

Canola oil
Whole wheat pitas, cut in half crosswise
Thin red onion slices, separated into rings

In food processor or blender, combine first 8 ingredients (beans through lime). Pulse until blended. (I have a mini food processor, and everything fit perfectly in it, though I had to add the beans a bit at a time.) If you don't have a blender, just cut everything really small and then mash it all up with a fork.

In large skillet, heat a bit of canola oil over medium high. When oil sizzles (test it by throwing in a drop of water-it should go crazy), take a smallish handful of bean mixture (1/4 cup or so), shape it into a patty-like shape, and fry it about 4 minutes a side or until dark golden brown on both sides and they stick together.

While they cook, combine the avocado ingredients. Open the pita and spoon in some avocado, top with a cooked patty or two, and arrange a couple onion slices (and green stuff if you've got it. I think even lettuce would work).

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