Baked Lentil Split Pea Falafel Bowl with Tahini dressing. Gluten-free Soy-free Recipe

For the Falafels:

• 1/4 cup lentils any brown lentils, whole masoor or spanish brown
• 1/4 cup yellow or green split peas
• 2 cups water
• 1/3 cup chopped red onion
• 4 cloves of garlic
• 1/4 packed cup cilantro
• 1/4 packed cup parsley
• 1/2 to 3/4 teaspoon salt or to taste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon whole coriander seeds or coriander powder
• 1/4 to 1/2 teaspoon cayenne pepper/ or black pepper or to taste I also added 1/2 a Serrano chili pepper
• 2 teaspoons oil optional
• 1 Tbsp sesame seeds
• 1-2 Tablespoons chickpea flour

For the Tahini Dressing:

• 1/3 cup Tahini
• 1 clove of garlic
• 2 tsp fresh parsley or 1/2 tsp dried
• 2 to 3 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil
• 3 to 4 Tbsp water
• 1/4 tsp salt
• a generous dash of cayenne and black pepper

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