Baked Red Lentil Falafel Salad

• Produce

  • 2 cups Cilantro, loosely packed leaves
  • 1 tsp Coriander, ground
  • 2 cups Italian parsley, loosely-packed leaves
  • 1/4 cup Italian parsley
  • 1/4 cup Red onion
  • 1 Serrano peppers
  • 1 cup Split red lentils, dry

• Condiments

  • 1 tbsp Lemon juice
  • 6 3/4 tbsp Sesame seed tahini spread, whole

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tbsp Chickpea flour
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 4 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 3 tbsp Water

• Other

  • 3 cups Shredded lacinato (tuscan kale

Found on thekitchn.com

Ingredients

• 1 cup dry split red lentils
• 2 cups loosely-packed Italian parsley leaves, stems removed
• 2 cups loosely-packed cilantro leaves, stems removed
• 1-2 serrano peppers, to taste
• 1 1/2 tablespoons whole sesame seed tahini paste
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• 1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)
• 1/3 cup whole sesame seed tahini paste
• 3 tablespoons water
• 1/4 cup minced Italian parsley
• 1/2 teaspoon paprika
• 3 cups shredded lacinato (tuscan) kale
• 1/4 cup thinly sliced red onion
• 3 tablespoons olive oil
• 1 tablespoon lemon juice

Nutrition