Can I make falafel ahead of time?

Yes. Form and refrigerate uncooked patties up to 24 hours before baking, or bake and store cooked falafel in an airtight container for 3–4 days.

Why is my baked falafel falling apart?

Ensure chickpeas are fully drained and dried, and don't over-process the mixture—it should be crumbly, not smooth like hummus. The baking powder and flour help bind.

Can I use fresh cilantro instead of parsley?

Yes, cilantro works as a direct swap, though it will shift the flavor profile slightly more toward brightness and less earthiness.

Is this recipe vegan?

No, the parsley ricotta layer contains dairy. Omit ricotta or substitute with cashew cream or dairy-free ricotta to make it vegan.

How do I know when the falafel is done baking?

Bake until the exterior is golden brown and firm to the touch, roughly 20–25 minutes at 375°F. They should hold together when lifted but still be tender inside.

Baked Falafel With Parsley Ricotta and Cucumber Tomato Salad

Name: Baked Falafel With Parsley Ricotta and Cucumber Tomato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 5 cloves garlic, peeled; 1 large shallot, quartered; 2 (15.5 oz) cans chickpeas, drained and rinsed; ½ cup cilantro leaves, lightly packed; ½ cup parsley leaves, lightly packed; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 tsp baking powder; 2 tsp cumin; ½ cup all-purpose flour; 1 cup ricotta cheese; 1 egg; ¼ cup parsley leaves, lightly packed and roughly chopped; ½ tsp salt; 1 ½ cups roughly chopped cucumber; 1 ½ cups grape tomatoes, halved; ¼ cup roughly chopped red onion; ¼ cup fresh lemon juice; ¼ cup olive oil; ½ cup feta cheese crumbles; ½ cup sliced kalamata olives

CookOSBeta

Baked Falafel With Parsley Ricotta and Cucumber Tomato Salad | CookOS

Ingredients

5 cloves garlic, peeled
1 large shallot, quartered
2 (15.5 oz) cans chickpeas, drained and rinsed
½ cup cilantro leaves, lightly packed
½ cup parsley leaves, lightly packed
2 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp baking powder
2 tsp cumin
½ cup all-purpose flour
1 cup ricotta cheese
1 egg
¼ cup parsley leaves, lightly packed and roughly chopped
½ tsp salt
1 ½ cups roughly chopped cucumber
1 ½ cups grape tomatoes, halved
¼ cup roughly chopped red onion
¼ cup fresh lemon juice
¼ cup olive oil
½ cup feta cheese crumbles
½ cup sliced kalamata olives

21 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
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.
3
Combine all ricotta ingredients in a medium bowl and whisk until fully incorporated.
4
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.
5
Spread ricotta mixture onto falafel in one even layer.
6
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.
7
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.
8
After the cook, remove falafel pie from Suvie, transfer to a cutting board, and cut into six servings.
9
To serve, add one slice falafel pie to a plate and top with salad. Garnish with feta cheese and kalamata olives.