Prep 20 mins
Cook 6 mins
This is a recipe that I got from February 2008 Redbook and just tried today. My really picky 11 year old just loved it and wanted more (he ate his without any onions or tomatoes though)! I made a couple of changes that suited my tastes, so here is my updated version.
- 1 (15 ounce) can anasazi beans or 1 (15 ounce) can pinto beans or 1 (15 ounce) can great northern beans
- 1⁄2 cup reduced-fat mozzarella cheese
- 1⁄2 cup crushed baked corn tortilla chips
- 3 minced scallions
- 1⁄4 cup finely chopped bell pepper
- 1⁄4 cup finely chopped cilantro
- 1 clove crushed garlic
- 1 1⁄2 teaspoons Tony Chachere's Seasoning
- 1 large egg white
- 8 slices red onions (thin slices)
- 8 slices plum tomatoes (thin slices)
- 1 cup shredded lettuce
- 1⁄4 cup reduced-fat sour cream
- 1⁄2 teaspoon lime zest
- 1 teaspoon lime juice
- Rinse and drain beans and mash with a fork or potato masher until a fine puree forms. Add cheese, finely crushed tortilla chips, minced scallions, finely chopped bell pepper, finely chopped cilantro, crushed garlic, seasoning, and egg white.
- Stir until well combined.
- Shape 1/4 cupfuls into 8 (3-inch) patties.
- Spray a non-stick griddle or large skillet with Pam cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
- Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce.
- Mix sour cream, lime zest and lime juice and add a dollop to your falafel.
This was my first attempt a any kind of veggie/bean patty and what pulled me in was the use of Anasazi beans (LOVE them). These were a breeze to assemble in my food processor & cooked them on my George Foreman G5. I'm so glad to have found this one first try. Thanks for posting.