Falafel with Avocado Spread

    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     Remaining ingredients:     2 (6-inch) pitas, each cut in half crosswise     4 thin red onion slices, separated into rings     Microgreens Preparation     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.     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.     To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.