Santa Fe Falafel

• 1 (15 ounce) can pinto beans or (15 ounce) can great northern beans
• 1/2 cup reduced-fat mozzarella cheese
• 1/2 cup crushed baked corn tortilla chips
• 3 minced scallions
• 1/4 cup finely chopped bell pepper
• 1/4 cup finely chopped cilantro
• 1 clove crushed garlic
• 1 1/2 teaspoons Tony Chachere's Seasoning
• 1 large egg white
• 8 slices red onions (thin slices)
• 8 slices plum tomatoes (thin slices)
• 1 cup shredded lettuce
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon lime zest
• 1 teaspoon lime juice

1. Rinse and drain beans and mash with a fork or potato masher until a fine puree forms. Add cheese, finely crushed tortilla chips, minced scallions, finely chopped bell pepper, finely chopped cilantro, crushed garlic, seasoning, and egg white.
2. Stir until well combined.
3. Shape 1/4 cupfuls into 8 (3-inch) patties.
4. Spray a non-stick griddle or large skillet with Pam cooking spray and heat over medium heat. Cook falafel 2 to 3 minutes per side, until browned and heated through.
5. Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce.
6. Mix sour cream, lime zest and lime juice and add a dollop to your falafel.

pinto beans, mozzarella cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chachere, egg white, red onions, tomatoes, shredded lettuce, sour cream, lime zest, lime juice

Taken from www.food.com/recipe/santa-fe-falafel-282886 (may not work)