I’m back! Even better, I’m done talking in the third person. I bet you’re happy about that…it gets confusing. Not only am I back to
talking typing normally, I’m also getting settled back down into a “normal” routine in life. Between going to the Dominican Republic, being back in Omaha briefly for graduation, and then our road trip, I feel like I have spent the past two months living out of a suitcase with no real routine.
Now that Marc and I are moved into our new apartment, I have a big spacious kitchen to do all of the baking and cooking my heart desires. Since I had been dying to make falafel for ages now, I decided to make it for our first meal in our new place. The falafel is a pretty non-traditional recipe, using pinto beans instead of chickpeas, cilantro instead of parsley, and finely crushed tortilla chips instead of breadcrumbs, and instead of tzatziki or hummus, it is topped with a creamy avocado spread. The end result was absolutely delicious and even Marc, my meat-loving boyfriend, commented that he would eat it every night for dinner. A note about the portion size: if you’re cooking for someone with a big appetite like, for example, myself and Marc, this will make 2 servings. We each had two of the falafels for dinner. However, if you’re planning to make this with a couple of different sides, perhaps this tuscan-style couscous salad and veggies and hummus, I would think one per person would be enough.
Falafel with Avocado Cream Sauce
adapted from Cooking Light
makes 2-4 servings
1 can pinto beans, drained and rinsed
1/2 cup monterey jack cheese
1/4 cup finely crushed tortilla chips
1 tbsp fresh cilantro, finely chopped
2 tbsp green onion, chopped
1/4 tsp ground cumin
1/4 tsp kosher salt
1 egg white
2 tsp olive oil
1 avocado, mashed
2 tbsp low-fat sour cream
1 tbsp red onion, minced
1/4 tsp cumin
1/4 tsp kosher salt
2 tsp fresh lime juice
To make sauce: combine avocado, sour cream, red onion, cumin, salt, and lime juice and stir to completely combine. Put in refrigerator while making falafel.
Add drained and rinsed beans to bowl, and roughly mash. Add cheese, tortilla chips, cilantro, green onion, cumin, salt, and egg to beans and stir to incorporate well. Shape the mixture into four even oval discs, about 1 inch thick.
Heat oil over medium heat and add falafel patties. Heat about 3 minutes on each side, or until lightly golden. When they are finished, place each patty into a pita half and top with avocado spread and spring greens. Enjoy!