GREEN GARLIC FALAFEL CAKE WITH TAHINI SALAD

Makes one 10-inch skillet cake

Inspired by the little fried savory patties, this large-format skillet falafel has all the traditional flavor with the ease of baking versus frying, and it’s appropriate for any meal. For a crisp texture, the top is brushed with olive oil and broiled. All this needs is a little sauce like a tahini yogurt and some crisp fresh lettuces dressed simply with lemon and olive.

• 2 (14½ ounce) cans chickpeas, drained and rinsed

• ¼ cup all-purpose flour

• 1½ teaspoons ground cumin

• 1½ teaspoons ground coriander

• 1½ teaspoons baking powder

• ½ teaspoon red chile flakes

• ½ teaspoon freshly ground black pepper

• 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt, plus more to taste

• 1 cup parsley leaves and tender stems

• 1 cup cilantro leaves and tender stems

• 1 cup mint leaves, dill or a combination of both

• ½ medium white or yellow onion

• ¼ cup finely chopped green garlic

• 1 lemon

• 1 egg, beaten

• 4 tablespoons olive oil, plus more

• ¼ cup whole milk yogurt

• 2 tablespoons tahini

• Dressed lettuces and pickled onions, for serving

Adjust an oven rack to a middle position and preheat to 350 degrees. Place the chickpeas on a sheet pan and set in the oven to dry out while you prepare the falafel mixture.

In a small bowl, add the flour, cumin, coriander, baking powder, chile flakes, black pepper and salt. Whisk well to combine and set aside.

Roughly chop the parsley, cilantro and mint (or dill), and add to the well of a food processor. Roughly chop the onion and add to the processor along with the green garlic. Finely grate the lemon zest into the processor. Take the chickpeas out of the oven and let cool for 10 minutes.

Add the egg to the processor and process until combined, then add the cooled chickpeas along with the flour mixture and process, scraping down as needed until you have a coarse but relatively even mixture with the herbs thoroughly dispersed. The mixture should hold together.

Brush 2 tablespoons of the olive oil on the bottom and the inner sides of a 10-inch skillet, like a cast-iron pan or even a nonstick pan. Transfer the falafel mixture to the skillet and smooth out the top. Brush the remaining 2 tablespoons of oil over the top and bake in the oven until cooked through, but still moist, about 20 minutes. Take the skillet out of the oven and adjust the rack to be closest to the broiler. Turn on the broiler, place the skillet back under the broiler, and broil until golden brown and crisp on top. Take the skillet out of the oven and let rest for 10 minutes before serving.

Right before serving, whisk the yogurt and tahini together in a small serving bowl. Cut the lemon in half and squeeze about 1 tablespoon of fresh lemon juice in, season with salt, and whisk again. Slice the falafel and serve on plates with the tahini yogurt, dressed lettuces and pickled onions.