Sarah spotted some tasty looking recipes in one of my parents’ Weight Watchers cookbooks, and so far this has been the best. I have a bit of a bean aversion that keeps me away from most bean-based recipes, so as you can imagine I was a bit skeptical. However, I was pleasantly surprised that this healthy take on the falafel was actually really good. Who knew?

Falafel Patties with Avocado-Lime Sauce

(serves 4)

1/2 small Avocado, halved, pitted, peeled
2 Tbsp fat-free sour cream
2 Tbsp chopped tomato
1 Tbsp minced red onion
1 Tsp lime juice
1.4 Tsp salt
1 15.5 oz can pinto beans, rinsed and drained
1/4 C shredded fat-free Monterey Jack Cheese
1/4 C plain bread crumbs
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro
1 large egg white, lightly beaten
1/4 Tsp ground cumin
2 Tsp canola oil
2 (7 inch) whole-wheat pitas

1. To make the sauce, mash the avocado in a small bowl. Add the sour cream, tomato, onion, lime juice, and salt, stirring to combine.

2. Mash the beans in a large bowl. Add the Monterey Jack, bread crumbs, scallions, cilantro, egg white, and cumin, stirring to mix well. With damp hands, form the mixture into 4 (1/2 inch thick) oval patties.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned and crispy, about 3 minutes on each side.

4. Cut off the top third of each pita and reserve for another use. Stuff each pita with a a falafel patty and top with about 2 tablespoons of avocado sauce.

I’d recommend adding some lettuce/greens or extra avocados/tomatoes to help fill out the pita!