Falafel with Avocado Spread

One of the most memorable foods I had on my recent trip to Paris, was this absolutely incredible Falafel Sandwich from the famous L’as Du Fallafel, located in Le Marais district of the city. There are several competing falafel shops in the area, complete with shop owners on the street yelling out promises of the fastest “FALLA-fell” sandwich on the block.

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Falafel is most definitely one of my favorite foods, but I’ve actually never made it myself.

Recently in Cooking Light I found this interesting variation on falafel that looked like it would come together easily, and decided to give it a go.

Falafel with Avocado Spread

Recipe from Cooking Light

In fact, this recipe is actually quite different from typical falafel, but the end product really had a lot of the same qualities as traditional falafel.

First and foremost, the very base of the recipe itself is a variation: pinto beans in place of chickpeas. The remaining ingredients used to form the falafel patty batter are crushed tortilla chips, cilantro, scallions, cumin, shredded Monterey Jack cheese (very different indeed!), and an egg white. Pretty straight forward.

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Despite not having made falafel before, I have made several different kinds of homemade bean and veggie burgers (such as Thai Veggie Burgers and Bean & Veggie Burgers) and, and have experienced varying success with regards to patties staying together. One thing I loved about this particular falafel recipe was that the patties did indeed stay together extremely well.

While the falafel cooked for a few minutes on each side over medium-high heat in an oiled skillet, I prepared an avocado spread, consistent with the whole Latin twist in this falafel recipe. This was goooood stuff, kids!

      • Avocado, Sour Cream, Tomato, Red Onion, Lemon Juice (in place of Lime), Salt = YUM!

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The patties achieved a crisp golden brown exterior, while maintaining a soft interior. I was amazed by how much flavor these patties had, especially considering how few ingredients were involved. By sautéing these falafel instead of employing the traditional deep-fry method, many calories were saved!

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I served the falafel in warm pitas with a hefty dollop of Avocado Spread, with sweet, juicy grapes on the side.

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Oh yeah, and red onion slices!P1100162

I absolutely loved these falafel pitas! Even the huz said this meatless meal was even better than the ‘meaty’ salmon we had the night before. Can’t wait to make these again.

Falafel with Avocado Spread

    • Recipe from Cooking Light
    • Calories in one stuffed pita half: 281
    • My rating: 8.7/10

NoteCurrently listening to: The Sweets – Yeah Yeah Yeahs.

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8 thoughts on “Falafel with Avocado Spread

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