This Southwestern Falafel is inspired by the traditional Middle Eastern favorite of chickpea patties in pita bread, this Southwestern twist features chili powder and cilantro flavored pinto beans in a nice healthy patty with lots of veggies.
Place pinto beans in the bowl of a food processor, and pulse until a coarse puree forms. Add cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, and salt, and pulse until well combined. Add egg white, and pulse a couple of times to lightly combine. Remove mixture from food processor, and stir in egg white to thoroughly combine.
Scoop mixture using ¼ cup measuring cup, and shape into 8 (3-inch) patties.
Heat oil in a large skillet over medium heat. Add patties to pan, you may need to work with only 3 or 4 patties at a time, and cook until golden brown on one side, 2 to 3 minutes. Flip patties and cook until underside is golden, 2 to 3 minutes.
Notes
Patties can be made ahead and refrigerated for up to 3 days or frozen up to 6 months.This method makes 8 smaller patties. If you prefer, you can make 4 larger patties; the cooking time will increase to about 4-5 minutes per side. 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.