Falafel with Avocado Spread

Eating falafel always reminds me of the trip through Egypt and Jordan that Mr. S and I took a while ago. This recipe is a healthier version of traditional falafel which I pan fried instead of deep fried.  But don't worry, it still tastes as delicious!

Ingredients
 Patties: 

1 (15-ounce) can pinto beans, rinsed and drained 

1/2 cup (2 ounces) shredded Monterey Jack cheese 

1/4 cup finely crushed baked tortilla chips (about 3/4 ounce) 

2 tablespoons finely chopped green onions 
1 tablespoon finely chopped cilantro 

1/8 teaspoon ground cumin 

1 large egg white 

1 1/2 teaspoons canola oil

Spread: 

1/4 cup mashed peeled avocado 

2 tablespoons finely chopped tomato 

1 tablespoon finely chopped red onion 

2 tablespoons fat-free sour cream 

1 teaspoon fresh lime juice 

1/8 teaspoon salt 

Direction:

1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. 
4. You can place the spread and falafel in pita bread or any bread that you prefer.