Toasted Turkish Falafel Sub

Ingredients

• 3 cups (750 mL) whole red lentils, cooked and drained well
• 3 cups (750 mL) onion, roughly chopped
• 1 ½ cup (375 mL) parsley, chopped
• 1 ½ cup (375 mL) cilantro, chopped
• 1 Tbsp (15 mL) salt
• 1 tsp (5 mL) dried hot red pepper
• ¼ cup (60 mL) garlic cloves
• 1 Tbsp (15 mL) cumin
• 1 ½ cup (375 mL) all-purpose flour (as needed)
• 1 Tbsp (15 mL) baking powder
• canola oil, as needed (for frying)
• 2 Tbsp (30 mL) extra virgin olive oil
• 2 cups (500 mL) yellow onion, chopped
• 1 cup (250 mL) carrots, chopped
• 1 cup (250 mL) celery, chopped
• 1 tsp (5 mL) cumin
• 2 Tbsp (30 mL) tomato paste
• 1 qt (1 L) potatoes, peeled and cut into small pieces
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) black pepper, coarse grind
• 10 soft baguette hoagie rolls
• 30 slices of low moisture mozzarella
• 3 cups (750 mL) picked flat leaf parsley
• 10 lemon wedges