Falafel With Avocado Spread

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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

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

2 (6-inch) pitas, each cut in half crosswise

4 thin red onion slices, separated into rings


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