Baked Lentil Split Pea Falafel Bowl with Tahini Dressing. Gluten-Free Soy-Free

subheading: For the Falafels:

¼ cup ( 48 g) lentils any brown lentils, whole masoor or spanish brown

¼ cup ( 36.25 g) yellow or green split peas

2 cups ( 500 ml) water

⅓ cup ( 46 g) chopped red onion

4 cloves of garlic

¼ ( 4 g) packed cup cilantro

¼ ( 15 g) packed cup parsley

½ to ¾ teaspoon salt or to taste

½ teaspoon ( 0.5 teaspoon) cumin powder

½ teaspoon ( 0.5 teaspoon) whole coriander seeds or coriander powder

¼ to ½ teaspoon cayenne pepper/ or black pepper or to taste I also added ½ a Serrano chili pepper

2 teaspoons oil optional

1 Tbsp sesame seeds

1 to 2 Tablespoons ( 1 Tablespoons) chickpea flour

subheading: For the Tahini Dressing:

⅓ cup ( 80 g) tahini

1 clove of garlic

2 tsp fresh parsley or ½ tsp dried

2 to 3 Tbsp lemon juice

1 Tbsp extra virgin olive oil

3 to 4 Tbsp water

¼ tsp ( 0.25 tsp) salt

a generous dash of cayenne and black pepper

subheading: Other:

Long white Radish made into ribbons with a peeler or radish slices

Cucumber slices

Torn Lettuce

pickles optional

cilantro and sesame seeds for garnish

Directions at veganricha.com

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