A recipe that’s healthy and delicious? Sign us up! Here, black beans are used in place of chickpeas in this nontraditional falafel, then finished with guacamole in a whole-wheat pita pocket. Kids will have fun crushing the chips, mashing the beans and forming the falafel patties with their hands.
1/4 cup baked tortilla chips
2 tablespoons green onions
1 tablespoon cilantro
1 (15 ounce) can black beans
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
guacamole*, to taste
coleslaw*, to taste
2 whole-wheat pita pockets, cut in half
Kid: Place the chips in a large sealable bag. Seat tightly and crush the chips into pieces using your hands or a small mallet.
Adult: Slice the green onions and chop the cilantro. Prepare a plate with a layer of paper towels.
Kid: Drain the black beans in a colander and rinse well. Transfer to a medium bowl and mash using a fork.
Together: Stir the cheese, crushed chips, green onions, cilantro, cumin and egg white into the mashed black beans, taking care to ensure the ingredients are evenly distributed.
Kid: Make 4 1/2 inch thick patties with your hands, pressing firmly to ensure the ingredients stick together.
Adult: Place the oil in a skillet over medium-high heat. Cook the patties about 3 minutes per side, or until browned on both sides and heated through. Transfer each cooked patty to the paper towel lined plate to absorb excess oil.
Together: Place each falafel patty into each pita pocket half. Top with guacamole and coleslaw to taste or with your favorite toppings. Enjoy!
Source: This recipe comes to us from Andrea of Andrea’s Recipes; Serves 4.
We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!