Falafel with Avocado Spread

PATTIES:
1 (15-ounce) can pinto beans, rinsed and drained
1 ounce part-skin mozzarella cheese
1 ounce feta 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 plain nonfat yogurt
1 teaspoon fresh lime juice
1/8 teaspoon salt

REMAINING INGREDIENTS:
4 whole wheat mini-pitas (4-inch), each cut in half crosswise
Lettuce or Microgreens

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 8 (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 lettuce/greens.

Makes 4 servings, two stuffed mini-pita halves each.

Number of Servings: 4

Recipe submitted by SparkPeople user BATSKEETS.