Baked Falafel With Parsley Ricotta And Cucumber Tomato Salad

Place garlic and shallot in the bowl of a food processor. Pulse a few times until chopped. Scrape down sides of bowl with a rubber spatula. Add chickpeas, herbs, lemon juice, olive oil, cumin, baking powder, 1 tsp salt, and 1/2 tsp ground black pepper to the food processor and run until no longer chunky, about 1 minute, scraping down the bowl as needed.

Sprinkle flour over the top and pulse a few times to incorporate. Scrape down sides of bowl and process 15-30 more seconds until smooth.

Combine all ricotta ingredients in a medium bowl and whisk until fully incorporated.

Line Suvie pan with lightly greased parchment paper. Add half of falafel mixture and use lightly greased fingers or spatula to pat into an even layer.

Spread ricotta mixture onto falafel in one even layer.

Add remaining falafel mixture on top of the ricotta layer and spread evenly to cover. Load pan into the bottom zone of Suvie. Input settings, and cook now or schedule.

Towards end of the cook, combine cucumbers, tomatoes, and red onion in a medium bowl. Add olive oil and lemon juice and toss with a spatula to coat. Season salad to taste with salt and pepper.

After the cook, remove falafel pie from Suvie, transfer to a cutting board, and cut into six servings.

To serve, add one slice falafel pie to a plate and top with salad. Garnish with feta cheese and kalamata olives.