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Baked Red Lentil Falafel Salad

Karen Biton-Cohen
  • minutes
  • Serves 20

INGREDIENTS

3

Carrots

2 cups

Cilantro, loosely-packed leaves

1 tsp

Coriander, ground

6

Garlic clove

2 cups

Italian parsley, loosely-packed leaves

1/4 cup

Italian parsley

1

Lemon, Juice of

1

Red onion

1/4 cup

Red onion

1

Serrano peppers

1 cup

Split red lentils, dry

1 tbsp

Lemon juice

6 3/4 tbsp

Sesame seed tahini spread, whole

1/2 tsp

Baking soda

1 tbsp

Chickpea flour

1/2 tsp

Paprika

1 tsp

Salt

2

Salt and freshly ground pepper

4 1/2 tbsp

Olive oil

1

Olive oil spray

1 tsp

Cumin, ground

3 tbsp

Water

3 cups

Shredded lacinato (tuscan) kale