Mediterranean Falafel Bowl with Fresh California Avocado

1. Preheat oven to 400 degrees F. To a food processor fitted with a metal blade, add beans, cilantro, onion, 2 garlic cloves and jalapeño. Pulse for 45 seconds, or until beans are crumbly but not pureed.* Add ¼ avocado, lemon juice, cumin and salt; pulse 1 minute until uniformly combined.
2. Spray two baking sheets with nonstick cooking spray. Shape falafel into 16 round patties and place evenly on the baking sheets. Bake 15 minutes, until tops turn brown and are crispy, then flip patties and bake an additional 10 minutes.
3. Mince remaining garlic clove. To a medium bowl mix garlic with yogurt, remaining lemon juice, and salt. Finely dice ¼ of the cucumber and stir into yogurt sauce. Chop remaining cucumber and avocado into ¼-inch cubes to top salad.
4. Let baked falafel cool 5 minutes. Place lettuce, cucumber and tomatoes in 4 salad bowls. Top each with falafel patties, avocado and yogurt sauce. If desired, sprinkle with salt and pepper to taste.

*When processing beans, use a spatula to scrape down sides of the processor if necessary.

Variation: For a handheld option, serve falafel inside half a whole grain pita and top with lettuce, tomato, and Fresh California Avocado. Serve with sliced cucumber and yogurt sauce.

Serving Suggestion: Garnish with whole grain pita wedges if desired.

Beverage Pairing: Pairs wonderfully with sparkling water and fresh citrus wedges, similar to what is served with many meals in the Mediterranean.

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