Open-Faced Croque Monsieurs - Cuisinart TOA-65 Instruction And Recipe Booklet

¹⁄ teaspoon freshly ground black pepper
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¾ teaspoon ground cumin
¼ teaspoon ground coriander
¹⁄ teaspoon chili powder
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¹⁄ ³ cup packed fresh Italian parsley – stems and leaves
1 tablespoon unbleached, all-purpose flour
¼ teaspoon baking soda
1 tablespoon water
Nonstick cooking spray
Olive oil for spraying
Pita for serving
Chopped tomatoes, cucumbers, and lettuce for serving
Tahini (optional)
1 . Insert the chopping blade into the work bowl of a food processor . Add the
garlic and shallot and pulse to chop, about 5 times . Add the chickpeas, salt,
pepper, spices, parsley and flour . Pulse 6 to 8 times to coarsely grind the
chickpeas . Scrape down and pulse a few more times . Remove and reserve
¹⁄ ³ cup of the mixture in mixing bowl .
2 . Dissolve the baking soda in the tablespoon of water . Turn the processor on,
pour through feed tube with unit running to incorporate . Combine with the
reserved ¹⁄ ³ -cup mixture in the mixing bowl and stir together to combine .
3 . Using a tablespoon measure, scoop chickpea mixture and shape into 12
balls . Place the balls on a tray or plate lined with wax paper and chill in the
refrigerator for 30 minutes .
4 . Place the AirFryer Basket onto the Baking/Drip Pan and spray liberally with
nonstick cooking spray . Once chilled, transfer the falafel to the assembled
basket in a single layer . Spray evenly with oil .
5 . Place the assembled tray into rack Position 2 . Set to AirFry at 350ºF for 10
minutes, cooking until evenly browned .
6 . Serve falafel with sliced pita and veggies . Drizzle with tahini if desired .
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg
sod. 138mg • calc. 9mg • fiber 1g

Open-Faced Croque Monsieurs

A French café favorite .
Makes 2 servings
For the béchamel:
1 tablespoon unsalted butter
1 tablespoon unbleached, all-purpose flour
½ cup milk, preferably whole
For the sandwiches:
2 slices of good quality country-style or sourdough bread
4 teaspoons Dijon mustard
4 slices smoked deli ham
4 slices Swiss or Gruyere cheese
Nonstick cooking spray
1 . To make the béchamel, heat the butter in a small saucepan over low heat .
Whisk in the flour, stirring constantly for about 30 seconds until the mixture
smells nutty and is just golden . Pour in milk in a slow stream, continuing to
whisk until smooth and slightly thickened, about 3 to 5 minutes . Remove
from heat and reserve, whisking occasionally to prevent lumps .
2 . Assemble the sandwiches . Lightly coat AirFryer Basket with nonstick cooking
spray and place onto Baking/Drip Pan . Place the bread slices into the basket .
Spread the top of each slice with 2 teaspoons of mustard and layer with 2
slices of ham . Spoon béchamel over the ham and top with 2 slices of cheese .
3 . Put the prepared basket on pan into rack Position 2 . Select Broil for 20
minutes, checking at 15 minutes . Sandwiches are done when the cheese is
melted and golden brown .
4 . Serve immediately .
Nutritional information per sandwich:
Calories 435 (57% from fat) • carb. 12.3g • pro. 22.3g • fat 20.5g • sat. fat 10.6g
chol. 81.1mg • sod. 861.9mg • calc. 268.9mg • fiber 0g
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