Recipe: Greek Falafel Melts

Ingredients

2 cups cooked chickpeas
1 cup fresh herbs (cilantro, mint, parsley, dill)
2 cloves garlic
2 tablespoons toasted pine nuts or sesame seeds
2 tablespoons fresh lemon juice
2 tablespoons flour
2 tablespoons olive oil
½ leave jalapeno
½ teaspoon cumin
to taste salt
4 ounces havarti cheese
4 pieces fresh warm pitas or naan
1 cup hummus
various roasted red pepper, micro greens, baby kale, kalamata olives, sliced red onion, sliced pepperoncini

Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a food processor, combine chickpeas, fresh herbs, garlic, pine nuts, lemon juice, flour, olive oil, jalapeno, cumin, and salt. Pulse until minced but not pureed.
Roll the mixture into 9-10 balls and place on the baking sheet. Brush with olive oil.
Bake for 15-20 minutes until golden brown. Add havarti cheese during the last 3 minutes of baking.
Spread hummus on a pita, add falafel balls, drizzle with green tahini sauce, and top with desired veggies.
For the sauce, blend tahini, lemon juice, parmesan, sesame oil, basil, jalapeno, honey, and water until smooth. Adjust seasoning as needed.

Servings

4 Melts

Calories

599

Total fat

25g

Total carbohydrates

65g

Total protein

20g

Sodium

600mg

Cholesterol

20mg