Makes: 4 servings
Start to Finish: 25 mins
1/2 cup frozen peas
1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, shredded
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 slices dilled Havarti cheese (4 to 6 ounces)
4 flatbreads or pita bread rounds
Romaine leaves (optional)
Sliced tomato (optional)
Preheat panggangan to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. Using a food processor or an immersion blender, puree garbanzo beans, carrot, flour, 1 tablespoon of the olive oil, the pepper, and salt. Stir in peas. Form mixture into eight patties.
Heat remaining oil in a large nonstick skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.
Meanwhile, place flatbreads on a baking sheet. Place two slices of cheese atop each flatbread. Bake for 5 minutes or until cheese is melted. Place two patties on each flatbread; fold over. Cut in half and, if desired, serve with romaine and tomato.
Nutrition Facts (Falafel Patty Melt)
Per serving: 508 kcal cal., 17 g fat (7 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 21 mg chol., 1006 mg sodium, 66 g carb., 8 g fiber, 8 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet