Falafel with Avocado Spread

Ingredients

• 0.3 cup avocado peeled mashed
• 0.8 ounce baked tortilla chips crushed finely
• 15 ounce pinto beans rinsed drained canned
• 1.5 teaspoons canola oil 
• 1 tablespoon cilantro leaves finely chopped
• 1 large egg white 
• 2 tablespoons green onions finely chopped
• 0.1 teaspoon ground cumin 
• 1 teaspoon juice of lime fresh
• 4 servings microgreens 
• 2 ounces monterrey jack cheese shredded
• 2 6-inch pitas cut in half crosswise ()
• 1 tablespoon onion red finely chopped
• 4  onion red separated thin
• 0.1 teaspoon salt 
• 2 tablespoons cup heavy whipping cream fat-free sour
• 2 tablespoons tomatoes finely chopped

Equipment

• bowl
• frying pan

Directions

1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork.
2. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
5. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well.
6. Place 1 patty in each pita half.
7. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.