Falafel W/ Avocado Spread - Veggie Burgers W/ Guacamole

from Cooking light. A Latin twist on the classic Middle Eastern sandwich. Serve in halved pitas, garnish with microgreens and sliced red onion. **This is by no means falafel, but they are tasty! I suggest turning on the hood, these steam up quite a bit. Cooking Light says this makes 4 servings, but realistically it's 2 :)

• Ready In: 21 mins
• Serves: 4

Ingredients

• Falafel patties

• 1 (15 ounce) can pinto beans, rinsed and drained
• 1⁄2 cup monterey jack cheese, shredded
• 1⁄4 cup baked corn tortilla chips, finely crushed
• 2  tablespoons green onions, finely chopped
• 1  tablespoon cilantro, finely chopped
• 1⁄8 teaspoon ground cumin
• 1  large  egg white
• 1 1⁄2 teaspoons canola oil

• Avocado Spread

• 1⁄4 cup avocado, mashed and peeled (about 1/2 of an avocado)
• 2  tablespoons tomatoes, finely chopped
• 1  tablespoon red onion, finely chopped
• 2  tablespoons nonfat sour cream
• 1  teaspoon fresh lime juice
• 1⁄8 teaspoon salt

Directions

1. **To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
2. Add cheese and next 5 ingredients (through egg white); stir until well combined.
3. Shape bean mixture into 4 (1/2-inch thick) oval patties.
4. 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.
5. **To prepare spread** Combine avocado and next 5 ingredients (through salt), stirring well.
6. **To serve** Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.