Falafel sandwiches with avocado-lime sauce
7
Points®
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Economical and oh-so-easy to pull together, this take on falafel takes your palate south of the border to Mexico rather than to the Middle East. Pantry staple pinto beans replace the usual chick peas in these savory donut-shaped balls, so you can make these in a matter of minutes. The beans are simply mashed and bound into a patty with the addition of peppery cheese, bread crumbs, and egg, and laced with herbs and spices such as cilantro and feisty cumin. Then the usual yogurt-based falafel sauce gets an update, too. To make it, avocado and sour cream pair up with fresh tomato and onion, and a splash of tart lime juice brightens the sauce. Layered in pita halves, you've got a sandwich that will become your new, exotic but easy lunchbox go-to! Top with shredded iceberg, or baby greens and a few tomato slices.
Ingredients
California (Hass) avocado
½ small, pitted and peeled
Light sour cream
2 Tbsp
Tomato
2 Tbsp, chopped
Red onion
1 Tbsp, chopped, minced
Fresh lime juice
1 tsp
Table salt
½ tsp
Canned pinto beans
15½ oz, rinsed and drained
Reduced fat shredded Monterey Jack cheese
½ cup(s)
Dried plain breadcrumbs
¼ cup(s)
Scallions
2 medium, thinly sliced
Cilantro
2 Tbsp, chopped
Egg
1 large egg(s), lightly beaten
Ground cumin
¼ tsp
Canola oil
2 tsp
Romaine lettuce
1 cup(s), shredded, thinly sliced
White pita
2 large, halved
Lime
½ item(s), cut into 4 wedges
