Cover potato with 1 inch salted water in medium saucepan. Bring to a boil and cook until fork-tender, 10 to 12 minutes. 

Add green beans and carrot and cook until tender, about 1 minute. 

Drain cooked vegetables and transfer to large bowl. Reserve saucepan.

Add garbanzo bean flour and ¼ teaspoon salt to bowl with cooked vegetables. Lightly mash kofta mixture and form into 6 patties, each about 1 inch thick.

Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add kofta patties and cook until browned and crisp, 1 to 2 minutes per side. 

Transfer crispy potato kofta to plate.