Delicious Mediterranean Baked Lentil Falafel Salad Recipe

Oven-Baked Red Lentil Falafel with Fresh Salad
Falafels are a staple in Mediterranean cuisine, known for their high protein content and health benefits. This recipe offers a flavorful and wholesome way to enjoy falafels, paired with a vibrant salad and creamy tahini dressing. Perfect for a nutritious meal or appetizer.

Ingredients
Serves 2 salads and makes 20 falafels.
For falafels:
1 cup dried red split lentils
2 cups chopped fresh Italian parsley
2 cups chopped fresh cilantro
5 garlic cloves
1 red onion
1-2 serrano peppers
1.5 tbsp tahini paste
1.5 tbsp olive oil
1 tsp salt
1 tsp cumin
1 tsp coriander
0.5 tsp baking soda
1-3 tbsp chickpea flour (or substitute)
Olive oil spray for baking

For the tahini sauce:

1/3 cup tahini paste
Juice of 1 lemon
3 tbsp water
1 garlic clove, grated
1/4 cup chopped Italian parsley
1/2 tsp paprika
Salt and pepper to taste
For the salad:
3 cups chopped kale
3 carrots shredded into ribbons
1/4 cup thin sliced red onion
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Method
Soak lentils overnight in water, then rinse.
Process lentils until coarse, then add herbs, garlic, onion, pepper, and pulse.
Mix in tahini, olive oil, spices, salt, and pepper, leaving some crumbs.
Add baking soda and enough flour for moist consistency. Refrigerate mixture for 30 minutes.
Preheat oven to 375°F. Shape falafel mixture into balls, place on a lined baking tray, and spray with olive oil. Bake for 20 minutes until golden.
For the sauce, blend tahini, lemon, and water; add garlic, parsley, paprika, salt, and pepper.
Toss salad ingredients.
Serve baked falafel on kale-carrot salad with tahini sauce.