Friday, January 21, 2011

Southwest Falafels

Maybe you are interested in trying to eat more vegetarian meals. Maybe you already love falafels and think a new twist sounds fun and exciting. Or, maybe you just like good food! Either way, this is the recipe for you!


Falafels are a traditional food eaten in the Middle East and are typically balls or patties of ground chick peas (aka garbanzo beans) and spices, fried, and then placed in a pita pocket and served with crisp greens, pickled veggies or yogurt-based sauces. They are scrumptious!

Well, this version is not Middle Eastern--in fact, they are nice southwest version using pinto beans and a guacamole spread. We eat them in pita pockets, as a wrap (shown above), or even as a salad (with flat bread on the bottom, followed by salad greens and the falafels on top.)

I like this meal because you can prepare the mixture ahead of time and then cook the patties at dinner time; cuts down on that pre-dinner rush that can be so exhausting.

Hope you enjoy trying something new! Here's the recipe.


Falafels:
1 15-oz. can into beans, rinsed and drained
½ c. shredded Monterey Jack or Pepper Jack cheese
¼ c. finely crushed baked tortilla chips
2 Tbsp. finely chopped green onions
1 bsp. finely chopped cilantro
1/8 tsp ground cumin
1 large egg white
1 ½ tsp. canola oil

Spread:
Favorite Guacamole or make your own:
¼ c. mashed avocado
3 Tbsp. salsa
2 Tbsp. sour cream
1 tsp. fresh lime juice
1/8 tsp. salt

Remaining ingredients:
Pita pocket bread
4 thin red onion slices
Fresh greens

1. To prepare falafels, 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 into 6 ½ inch thick oval patties.
2. 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.
3. Place falafels in pita bread. Spread avocado spread over, and top with onions and greens.


Click here to print.

 

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