Falafel Patty Melt

In my quest to find more vegetarian meals, I tried out this recipe from the current issue of Better Homes and Gardens. I didn't see the need to heat up the oven just to melt cheese on the bread before adding the falafel patties, so I just melted the cheese on the patties in the frying pan. I also added some delicious cremini mushrooms from the farmer's market instead of the tomatoes suggested in BH&G (anyone who knows me can speak to how much I detest raw tomatoes). This is an easy, healthy recipe that I would be an excellent substitute for a meat dish for dinner.

Falafel Patty Melt
adapted from Better Homes and Gardens, May 2010

1/2 c. frozen peas
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, shredded
2 T. all-purpose flour
2 T. olive oil
8 slices dilled Havarti cheese (4 to 6 oz.)
4 flatbreads or pita bread
Romaine leaves and sliced mushrooms (optional)

1. Preheat oven to 400 degrees F. Place peas in a 1-quart microwave-safe dish. Cover and cook on 100% power (high) 2 minutes. In food processor bowl or with an immersion blender, puree garbanzo beans, carrot, flour, 1 T. of the olive oil, 1/2 t. pepper, and 1/4 t. salt. Stir in peas. Form mixture into 4 patties.

2. Heat remaining oil in large nonstick skillet over medium-high heat. Add patties. Cook 2 to 3 minutes per side or until browned and heated through.

3. Once browned, place 1 slice of cheese on top of each patty in frying pan and heat until the cheese melts, a few minutes. Place in pitas or flatbread and top with lettuce and sliced mushrooms.