Pinto Bean Falafel with Avocado Spread

Pinto Bean Falafel with Avocado Spread

Pinto beans replace chickpeas in this Latin twist on a Middle-Eastern classic. Avocado spread stands in for the traditional yogurt to cool down the spiced pinto patties. This recipe comes to us from our friends at

Food For Thought: Avocados are a creamy, tasty fruit that look kind of like dinosaur eggs! They only like to grow in warm places, like Central America and parts of California, Arizona, Florida and Texas. When an avocado is first picked, it’s hard and not tasty – they ripen and become softer the longer they’re off the tree.

To make the pinto bean falafel patties:

Kid: In a large bowl partially mash the pinto beans together with a fork.

Kid: Add the cheese, chips, green onions, cilantro, cumin and egg white. Stir until well combined.

Together: Shape the bean mixture into 4 ½ inch thick oval patties.

Adult: Place the canola oil in a large nonstick skillet over medium-high heat. When the oil is heated, add the patties to the pan and cook for 3 minutes on each side, or until the patties are browned and thoroughly heated.

To make the avocado spread:

Kid: In a medium bowl combine the avocado, tomato, red onion, sour cream, lime juice and salt. Stir until mixed.

To complete the pinto bean falafel with avocado:

Together: Place 1 pinto bean falafel patty in each pita bread half. Spread about 2 tablespoons of the avocado spread over each falafel patty. Top the avocado spread with onion slices and microgreens and enjoy.

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