Santa Fe Falafel - cooking recipe

Ingredients

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

Preparation

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.
Stir until well combined.
Shape 1/4 cupfuls into 8 (3-inch) patties.
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.
Place a falafel in each pita with a slice each of onion and tomato, and shredded lettuce.
Mix sour cream, lime zest and lime juice and add a dollop to your falafel.