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This Week: Falafel and flies, Mass gets crazy, we get Lost again, review Extras and King of Kong: A Fistful of Dollars, read from a few emails, and talk about the basics of Mardi Gras, Ash Wednesday and Lent.

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Recipe for Falafel with Avacado Spread

Patties:
1 can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed tortilla chips
2 tblsp finely chopped green onions
1 tblsp finely chopped cilantro
1/8 tsp ground cumin
1 large egg white
1 1/2 tsps olive oil

Spread:
1/4 cup mashed avacado
2 tblsp finely chopped tomato
1 tblsp finely chopped onion
2 tblsp fat-free sour cream
1 tsp lime juice
1/8 tsp salt

Remaining Ingredients:
Pitas cut in half
thin onion slices
greens

Directions:
1 - Place pinto beans in a bowl, partially mash with a fork. Add cheese and next 5 ingredients (through egg white). Stir well until combined. Shape bean mixture into 4 (1/2 inch thick) oval patties.

2 - Heat oil in a nonstick skillet over medium-high heat. Add patties to pan, cook 3 minutes on each side or until patties are browned and thoroughly heated.

3 - Make spread by combining those ingredients, stirring well. Place each patty in a pita half and spread 2 tablespoons avacado spread over patty. Top with onions and greens. Enjoy!