Big baked falafel cake with cucumber salad

Delight in a massive baked falafel cake paired with refreshing cucumber salad. A burst of Mediterranean flavors in every delectable bite.

Ingredients:

• large red onion
• Tbsp. plus 1 tsp. fresh lemon juice
• tsp. sugar
• tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• cup (packed) cilantro leaves, divided
• cup (packed) parsley leaves, divided
• Tbsp. cornstarch or potato starch
• tsp. ground cumin
• tsp. baking powder
• tsp. ground coriander
• tsp. cayenne
• Freshly ground black pepper
• garlic cloves, finely grated
• large egg, beaten
• 15.5-oz. cans chickpeas, rinsed
• Tbsp. extra-virgin olive oil, plus more for drizzling
• cup plain whole-milk yogurt
• Persian cucumbers, thinly sliced
• radishes, trimmed, thinly sliced

Instructions:

1. Position a rack in the middle of the oven and preheat it to 350°F. Cut one large red onion into quarters. Slice one quarter thinly crosswise and place in a small bowl. Mix in three tablespoons of fresh lemon juice, a quarter teaspoon of sugar, and a generous pinch of kosher salt. Stir well to combine, making sure to separate the onion pieces. Set aside to allow the onion to pickle.Put the remaining onion quarters in a food processor. Add half a cup of packed cilantro leaves, half a cup of packed parsley leaves, two tablespoons of cornstarch or potato starch, one and a half teaspoons of Diamond Crystal salt or one teaspoon of Morton kosher salt, one teaspoon of ground cumin, half a teaspoon of baking powder, half a teaspoon of ground coriander, a quarter teaspoon of cayenne, some freshly ground black pepper, and two finely grated garlic cloves. Pulse the mixture until the onion is about the size of a chickpea, around 8-10 pulses. Pour in one beaten large egg and two cans of rinsed chickpeas (each 15.5 ounces). Pulse until the chickpeas are roughly chopped, another 8-10 pulses.In a 10-inch ovenproof skillet, preferably cast iron, heat two tablespoons of extra-virgin olive oil over medium-high heat. Swirl the oil around to ensure it coats the bottom and sides of the skillet. Transfer the falafel mixture into the skillet and press it into an even layer, reaching to the edges of the skillet. Cook the falafel until it begins to turn golden around the edges, approximately 5 minutes.Move the skillet to the oven and bake until the falafel is firm on the top and crispy around the edges, for about 18-22 minutes.While the falafel is baking, whisk together one cup of plain whole-milk yogurt, one teaspoon of fresh lemon juice, and a pinch of salt in a medium bowl. If the yogurt is thick, you can thin it out by adding water, one tablespoon at a time, until it reaches a drizzling consistency.Roughly chop the remaining quarter cup of packed cilantro leaves and parsley leaves. Put them in a medium bowl along with three sliced Persian cucumbers, two thinly sliced radishes, and the reserved pickled red onion. Season the salad with salt and pepper. Drizzle some oil and a bit of the pickling liquid over the salad, then toss everything together to combine.Run a butter knife around the edges of the skillet to loosen the falafel if necessary. Carefully flip the skillet onto a plate, then cut the falafel into wedges and divide them among the plates. Serve with the salad on top and drizzle with the yogurt. Finish by seasoning with more freshly ground pepper.

Summary:

• Calories: 1913 kcal
• Fat: 66 g
• Protein: 84 g
• Carbs: 264 g
• Potassium: 2709 mg
• Magnesium: 367 mg