Latin Style Falafel with Avocado Spread

One of my New Years resolutions is to try to incorporate at least 1-2 vegetarian meals per week into my diet, so I was browsing recipes and came across this one. I've never made falafel, and frankly I'm not sure how much I've actually eaten in the past, but thought I'd give it a try. I liked it, especially the avocado spread I made along with it, but the actual falafel was a bit bland. I will try it again, but will definitely add more of the cumin.

Latin Style Falafel with Avocado Spread

Patties:

• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
• 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

To prepare patties, 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 bean mixture into 4 (1/2-inch-thick) oval patties.

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.

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

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well.

I served them by placing one patty in a pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with some thinly sliced red onions and some sort of greens (I used lettuce, but you could use spinach, or micro-greens).