For the falafel:
One 15-ounce can pinto beans, rinsed and drained
1/2 cup queso fresco, crumbled
1/4 cup finely crushed baked tortilla chips (I used this brand, which is freaking awesome) ***please read header. I ended up using about 3/4 cup to 1 cup of chips because my other ingredients were not dried well and had excess moisture. Please adjust accordingly.
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/4 teaspoon ground cumin
1 large egg white
1 and 1/2 teaspoons extra-virgin olive oil

For serving:
4 eggs, poached
2 avocados, sliced or smashed (however you like it)
Spinach, tomatoes, black olives, etc.
Salt and pepper, to taste