Mexican Falafel

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.1
  • Total Fat: 10.0 g
  • Cholesterol: 15.0 mg
  • Sodium: 492.6 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 10.4 g
  • Protein: 14.8 g

View full nutritional breakdown of Mexican Falafel calories by ingredient
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Number of Servings: 4


    * 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

    * 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


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.

Number of Servings: 4

Recipe submitted by SparkPeople user SPECKER_RECK.

TAGS:  Vegetarian Meals |

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