Southwestern Falafel Sandwich with Guacamole
Adapted from Cooking Light.
Servings 4
Calories 195kcal
Equipment
- medium bowl
- seasoned cast iron skillet or nonstick skillet
Ingredients
- 15 ounces canned black beans drained and rinsed
- ½ cup shredded Mexican blend or Monterey Jack cheese or vegan substitute
- ¼ cup finely crushed baked tortilla chips
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped cilantro
- ⅛ teaspoon ground cumin
- 1 large egg white or vegan substitute
- 1½ teaspoons canola oil
Serve With
- guacamole
- Mexican slaw
- gluten-free pita cut in half
Instructions
- In the medium bowl, mash the beans with a fork. Stir in the cheese, tortilla chips, green onions, cilantro, cumin, and egg white. Make sure the ingredients are thoroughly combined. Make 4 patties about ½-inch thick, pressing firmly to make sure the ingredients stick together.
- Heat the oil in the skillet over medium-high heat. Cook the patties until browned and heated through, about 3 minutes on each side. Drain on a paper towel.
- Serve in gluten-free pita halves with guacamole and Mexican slaw.
Nutrition
Calories: 195kcal | Carbohydrates: 24g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 549mg | Potassium: 371mg | Fiber: 8g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg