Black beans are used in place of chickpeas in this nontraditional falafel, then finished with guacamole in a whole-wheat pita pocket. Kids will have fun crushing the chips, mashing the beans and forming the falafel patties with their hands. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.
Place the chips in a large sealable bag. Seat tightly and crush the chips into pieces using your hands or a small mallet.
Slice the green onions and chop the cilantro. Prepare a plate with a layer of paper towels.
Drain the black beans in a colander and rinse well. Transfer to a medium bowl and mash using a fork.
Together: Stir the cheese, crushed chips, green onions, cilantro, cumin and egg white into the mashed black beans, taking care to ensure the ingredients are evenly distributed.
Make 4 1/2 inch thick patties with your hands, pressing firmly to ensure the ingredients stick together.
Place the oil in a skillet over medium-high heat. Cook the patties about 3 minutes per side, or until browned on both sides and heated through. Transfer each cooked patty to the paper towel lined plate to absorb excess oil.
Together: Place each falafel patty into each pita pocket half. Top with guacamole and coleslaw to taste or with your favorite toppings. Enjoy!