Name: Big Baked Falafel Cake With Cucumber Salad
Yield: 4 servings
Ingredients: 1 large red onion; 3 Tbsp. plus 1 tsp. fresh lemon juice; ¼ tsp. sugar; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; ¾ cup (packed) cilantro leaves, divided; ¾ cup (packed) parsley leaves, divided; 2 Tbsp. cornstarch or potato starch; 1 tsp. ground cumin; ½ tsp. baking powder; ½ tsp. ground coriander; ¼ tsp. cayenne; Freshly ground black pepper; 2 garlic cloves, finely grated; 1 large egg, beaten; 2 15.5-oz. cans chickpeas, rinsed; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 cup plain whole-milk yogurt; 3 Persian cucumbers, thinly sliced; 2 radishes, trimmed, thinly sliced

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Photograph by Isa Zapata. Food Styling by Susan Ottaviano. Prop Styling by Maeve Sheridan and Molly Longwell

This large-format, weeknight-friendly take on falafel starts with canned chickpeas, instead of dried, and calls for baking instead of frying. Packed with herbs and a few heavy-hitting spices, the golden brown savory cake is first crisped in a skillet for optimal craggy edges, then finished in the oven until cooked through. To make it a meal, pair a wedge with a simple salad of cucumber, radishes, and quick-pickled red onion.

What you’ll need

Citrus Juicer
$20 $15 At Amazon
Cast Iron Skillet
$30 At Amazon
Whisk
$10 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes