Lentil Falafel Bowl – Lentils.org

Ingredients

• 5 cups (1.25 L) whole red lentils, cooked
• 5 cups (1.25 L) split red lentils, cooked
• ½ cup (125 mL) garlic, rough chop
• ⅓ cup (75 mL) shallot, rough chop
• ⅓ cup (75 mL) parsley, chopped
• 2 Tbsp (30 mL) cumin
• 2 Tbsp (30 mL) coriander
• ⅔ cup (150 mL) all-purpose Flour
• as needed, vegetable oil
• 1 cup (250 mL) tahini
• 2 Tbsp (30 mL) garlic, minced
• 2 Tbsp (30 mL) lemon juice
• ⅓ cup (75 mL) warm water
• 5 cups (1.25 L) baby arugula
• 3 cups (750 mL) Swiss chard, rough chop
• 3 cups (750 mL) whole red lentils, cooked
• 3 cups (750 mL) Israeli couscous, cooked
• 1 ¼ cups (310 mL) whole red lentils, oven roasted*
• 1 tsp (5 mL) canola oil
• 2 Tbsp (30 mL) za’atar
• 30 strips, zucchini, ribboned using a mandolin
• 2 cups (500 mL) carrots, various colors, shaved