Mini Southwestern Falafel
Cuisine: Southwest Mediterranean Fusion
Author: Anita Edge
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
An exceptionally tasty appetizer or lunch that perfectly combines several interesting flavors
Ingredients
  • 1 (15-ounce) can white kidney beans, drained
  • ½ cup (2 ounces) shredded Monterey Jack cheese
  • 1 cup finely crushed tortilla chips (separated into ¼ + ¾ cups)
  • ¼ cup medium hot diced green chile
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • ¼ teaspoon ground cumin
  • 1 large egg white
  • 1 tbsp canola oil
  • Spread
  • ½ cup mashed peeled avocado
  • ¼ cup diced plum tomato
  • 2 tbsp diced red onion
  • ¼ cup sour cream
  • 2 tsp fresh lime juice
  • ¼ teaspoon salt
  • 12 mini-pitas (Pitettes), split
Instructions
  1. To prepare patties, place kidney beans in a medium bowl; partially mash with a fork. Add Monterey Jack cheese, ¼ cup crushed tortilla chips, chiles, green onions, cilantro, cumin, and egg white; stir until well combined.
  2. Form into patties about 2 inches in diameter and ¼ inch thick and set aside on a large plate. Pour the ¾ cup crushed tortilla chips in a bowl. Roll each patty in the tortilla chips and place back on the plate.
  3. In a large skillet, heat half the canola oil to medium-high heat and fry half the patties at a time to a golden brown, turning to brown both sides. When done, place on paper towels. Replenish the oil between batches.
  4. To prepare spread, while patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pitette. Spread about a tablespoon on each patty or serve the spread on the side so each person can fix his own.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/mini-southwestern-falafel/