Refresh your week with this light and herby layered falafel and fresh cucumber tomato salad.  While it’s traditional to fry falafel, we’ve decided to spend those calories elsewhere and added a layer of parsley and ricotta cheese.  If there’s no food processor around, no problem – this is a great recipe for practicing those knife skills! 

Falafel Pie

  • Servings: 6
  • Difficulty: 5 hours and 15 minutes
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Ingredients

Falafel

  • 2 (15.5 oz) cans chickpeas, drained and rinsed
  • ½ cup cilantro leaves, lightly packed
  • ½ cup parsley leaves, lightly packed
  • ½ cup all-purpose flour
  • 5 cloves garlic, roughly chopped
  • 2 tbsp roughly chopped shallot
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tsp baking powder
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Ricotta

  • ¾ cup ricotta cheese
  • 1 egg
  • ¼ cup parsley leaves, lightly packed and roughly chopped
  • ½ tsp salt

Salad

  • 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

Directions

1) Add all falafel ingredients to a food processor and run until no longer chunky, about 1 minute.

Scrape sides down and run 15 more seconds until smooth.

If preparing without a food processor, finely chop chickpeas, parsley, cilantro, shallots, and garlic.  In a large bowl, mix all falafel ingredients with a spatula, and use a masher or hands to achieve a smooth consistency.  

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

3) Line Suvie pan with lightly greased parchment paper. Add half of falafel mixture onto parchment 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 upper right zone of Suvie. 

4) Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Slow Cook Settings

High, 3 hours, 30 minutes

Starch: 0 minutes

5) 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. 

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

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

Alternative Cooking Instructions:

  • Heat oven to 350°F.
  • Add all falafel ingredients to a food processor and run until no longer chunky, about 1 minute.  Scrape sides down and run 15 more seconds. 
  • Combine all ricotta ingredients in a medium bowl and stir with a whisk until egg and parsley are fully incorporated into cheese.
  • Line bread pan with lightly greased parchment paper. Add half of falafel mixture onto parchment and use lightly greased fingers or spatula to pat into an even layer.  Spread all of ricotta mix onto falafel in one even layer.  Add remaining falafel mixture onto ricotta layer and spread evenly to cover ricotta.  Bake for 30-40 minutes, until golden brown.
  • Towards end of cook, combine cucumbers, tomatoes, and red onion in a medium bowl.  Add olive oil and lemon juice and toss with a spatula to coat.
  • After cook, transfer to cutting board and cut into six servings. To serve, add one slice falafel pie to plate and top with salad.  Garnish with feta cheese and kalamata olives.

Nutrition

Nutritional Information per serving (6 servings per recipe): Calories 408, Total Fat 22g, Total Carbohydrates 35g, Total Sodium 1357mg, Total Protein 15g

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