Baked Red Lentil Falafel Salad — Recipes from the Kitchn

thekitchn.com

lizzieliz

subheading: For the falafels:

1 cup dry split red lentils

2 cups loosely-packed Italian parsley leaves, stems removed

2 cups loosely-packed cilantro leaves, stems removed

5 garlic cloves

1 red onion

1 to 2 serrano peppers, to taste

1 ½ tablespoons whole sesame seed tahini paste

1 ½ tablespoons olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon baking soda

1 to 3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)

Olive oil spray

subheading: For the tahini dressing:

⅓ cup whole sesame seed tahini paste

Juice of 1 lemon

3 tablespoons water

1 garlic clove, finely grated

¼ cup minced Italian parsley

½ teaspoon paprika

Salt and freshly ground pepper, to taste

subheading: For the salad:

3 cups shredded lacinato (tuscan) kale

3 carrots, shaved into ribbons

¼ cup thinly sliced red onion

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper, to taste

Directions at thekitchn.com

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