Falafel with a Zesty Avocado Spread: A Veggie Burger Reinvented

There’s a certain magic that happens when familiar flavors get a playful nudge in a new direction. For me, this dish is precisely that kind of culinary adventure. I remember a time, early in my career, when I was tasked with creating lighter, more vibrant versions of classic comfort foods for a health-conscious clientele. The idea of a “falafel” burger that wasn’t fried and heavy, but rather baked and bursting with fresh, Latin-inspired zest, truly captured my imagination. The first time I sampled these patties, nestled in warm pita with the cool, creamy avocado spread, it felt like a revelation – a satisfying, flavor-packed bite that proved vegetarian burgers could be just as exciting, if not more so, than their meat-based counterparts.

Recipe Overview

• Prep Time: 21 minutes
• Cook Time: 3 minutes per side (for patties)
• Total Time: 21 minutes (as stated in original quick facts, likely excluding prep for spread)
• Servings: 2 (realistically, as per original note)
• Yield: 4 patties
• Dietary Type: Vegetarian (can be made Vegan by omitting cheese and egg white)

Ingredients

For the Falafel Patties:

• 1 (15-ounce) can pinto beans, rinsed and drained
• ½ cup Monterey Jack cheese, shredded
• ¼ cup baked corn tortilla chips, finely crushed
• 2 tablespoons green onions, finely chopped
• 1 tablespoon cilantro, finely chopped
• ⅛ teaspoon ground cumin
• 1 large egg white
• 1 ½ teaspoons canola oil (for cooking)

For the Avocado Spread:

• ¼ cup avocado, mashed and peeled (about ½ of an avocado)
• 2 tablespoons tomatoes, finely chopped
• 1 tablespoon red onion, finely chopped
• 2 tablespoons nonfat sour cream
• 1 teaspoon fresh lime juice
• ⅛ teaspoon salt

Equipment Needed

• Medium bowl
• Fork
• Large nonstick skillet
• Small bowl (for avocado spread)
• Spatula

Instructions

To prepare the Falafel Patties:

1. Begin by placing the rinsed and drained pinto beans into a medium bowl. Partially mash the beans with a fork. You want some texture, so don’t go for a completely smooth puree.
2. To the mashed beans, add the shredded Monterey Jack cheese, the finely crushed baked corn tortilla chips, the finely chopped green onions, the finely chopped cilantro, and the ground cumin.
3. Stir these ingredients together until they are well combined.
4. Next, gently incorporate the large egg white into the bean mixture. Stir until everything is incorporated.
5. Now, shape the bean mixture into 4 (½-inch thick) oval patties.
6. Heat 1 ½ teaspoons of canola oil in a large nonstick skillet over medium-high heat.
7. Once the oil is shimmering, carefully add the patties to the hot skillet.
8. Cook the patties for 3 minutes on each side, or until they are browned and thoroughly heated through. This method of cooking ensures a lovely crust while keeping the interior tender. As noted by the original recipe creators, these can steam up quite a bit, so be sure to turn on your kitchen hood vent.

To prepare the Avocado Spread:

1. In a small bowl, combine the mashed avocado, the finely chopped tomatoes, the finely chopped red onion, the nonfat sour cream, and the fresh lime juice.
2. Stir these ingredients together until they are well combined and the spread is smooth and creamy.
3. Finally, stir in the salt to taste.

To serve:

1. This is where the magic truly happens. Place 1 cooked patty in each pita half.
2. Spread about 2 tablespoons of the prepared avocado spread over the patty in each pita half.
3. Top with your desired garnishes, such as sliced red onion and microgreens as suggested in the original note.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a pinch of smoked paprika to the bean mixture for a subtle smoky depth. If you’re a fan of a little heat, a tiny dash of cayenne pepper in the avocado spread will add a pleasant kick without overwhelming the other flavors. To achieve perfectly shaped patties, a light dusting of flour on your hands can help prevent sticking. And don’t be afraid to experiment with different types of finely crushed chips – baked tortilla chips offer a lovely corn flavor, but crushed tortilla chips with a bit of chili seasoning could add another dimension.

Serving & Storage Suggestions

These falafel burgers are best served immediately while the patties are warm and the avocado spread is cool and vibrant. They are fantastic served in halved pitas, as suggested, creating a portable and satisfying meal. For an elevated presentation, a sprinkle of fresh cilantro or a few extra slivers of red onion makes a beautiful garnish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado spread may brown slightly due to oxidation, but a gentle stir and a fresh squeeze of lime juice can help revive its color and flavor. Reheat the patties gently in a skillet or a toaster oven to maintain their texture. It’s generally not recommended to freeze the cooked patties as their texture can become somewhat mealy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	266.6 kcal
Calories from Fat
Total Fat	8.8 g	13%
Saturated Fat	3.3 g	16%
Cholesterol	13.4 mg	4%
Sodium	210.1 mg	8%
Total Carbohydrate	33.5 g	11%
Dietary Fiber	10.5 g	42%
Sugars	1.5 g	5%
Protein	14.9 g	29%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

For those looking to make this recipe entirely vegan, simply omit the Monterey Jack cheese and the egg white. You can bind the patties using a tablespoon of flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, left to sit for 5 minutes) or by adding a little more crushed tortilla chips to help absorb moisture. For a gluten-free option, ensure your corn tortilla chips are certified gluten-free, or substitute them with finely ground gluten-free breadcrumbs. If Monterey Jack cheese isn’t your preference, a sharp cheddar or even a crumbled feta could offer a different flavor profile, though feta would introduce dairy if aiming for a vegan version. For the avocado spread, if nonfat sour cream isn’t available, plain nonfat Greek yogurt can be used as a substitute, offering a similar tang and creaminess.

FAQs

Q: Can I bake these falafel patties instead of pan-frying them?
A: Absolutely! To bake, place the formed patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown and heated through.

Q: My bean mixture seems too wet to form patties, what should I do?
A: If your mixture is too wet, you can add a tablespoon or two more of finely crushed tortilla chips or even a little bit of all-purpose flour or gluten-free flour until it reaches a consistency that can be shaped.

Q: How can I make the avocado spread spicier?
A: For a spicier avocado spread, you can add a finely minced jalapeño or a pinch of red pepper flakes to the mixture.

Q: Can I make the avocado spread ahead of time?
A: Yes, the avocado spread can be made a few hours in advance. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the spread to minimize air exposure and prevent browning, and refrigerate until ready to serve.

Q: This recipe states it makes 4 servings, but the notes suggest it’s more like 2. Can you clarify?
A: The recipe yields 4 patties, which can be served as two hearty meals with 2 patties each, or as lighter meals with one patty per person, potentially with other accompaniments. The original note is a good reminder that portion sizes can be subjective and depend on appetite!

Final Thoughts

This recipe is a testament to how creative adaptation can breathe new life into beloved dishes. These pinto bean patties, with their subtle Latin flair from the tortilla chips and fresh herbs, are a delightful departure from traditional falafel. Paired with the cool, zesty avocado spread, they create a harmonious balance of textures and flavors that is both satisfying and incredibly delicious. Whether you’re a dedicated vegetarian or simply looking for a vibrant, flavorful meatless meal, I encourage you to give these veggie burgers a try. Serve them in warm pita pockets, alongside a fresh green salad, or even as a standalone protein. I’d love to hear about your experience and any delicious twists you discover!