Falafel with Avocado Spread

Ingredients

• For the patties
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 ounces (approx. 1/2 cup) shredded Monterey Jack cheese
• 3/4 ounce (approx 1/4 cup) finely crushed baked tortilla chips
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped cilantro
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 1/2 teaspoons canola oil
• For the spread
• 1/4 cup mashed peeled avocado
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• Remaining ingredients
• 2 (6-inch) pitas, each cut in half crosswise
• 4 thin red onion slices, separated into rings
• Microgreens (optional)

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