Southwestern Falafel

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4
Author Debi


  • 1 can 15-oz pinto beans, drained and rinsed
  • 1/2 cup reduced-fat jack or pepper-jack cheese shredded
  • 1/2 cup baked tortilla chips finely crushed
  • 3 scallions minced
  • ¼ cup red bell pepper finely chopped
  • ¼ cup cilantro chopped
  • 1 clove garlic crushed
  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 large egg white
  • whole-wheat pitas or homemade flatbreads


  1. Place beans in a medium bowl and mash with a fork or a potato masher until a coarse puree forms. Add cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, salt, and egg white; stir until well combined. Scoop into ¼ cup measuring cup, and shape into 8 (3-inch) patties.
  2. Spray a nonstick griddle or skillet with cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
  3. Toast pita in the toaster oven or on a dry skillet until warmed. Place a falafel in each pita and top as desired. Enjoy!

Recipe Notes

Serve falafel in pita with toppings of thinly sliced red onion, sliced tomato, shredded romaine lettuce, cabbage, hummus, avocado, sour cream, or whatever your heart desires. I like to serve these family style so that everyone can top with whatever they like.

Adapted from Redbook