Baked Red Lentil Falafel Salad

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1 cup dry red lentils

2 cups loosely-packed Italian parsley leaves, stems removed

2 cups loosely-packed cilantro leaves, stems removed

5 garlic cloves

1 red onion

1-2 serrano peppers, to taste

1 1/2 tablespoons whole sesame seed tahini paste

1 1/2 tablespoons olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking soda

1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)

Olive oil spray

1/3 cup whole sesame seed tahini paste

Juice of 1 lemon

3 tablespoons water

1 garlic clove, finely grated

1/4 cup minced Italian parsley

1/2 teaspoon paprika

Salt and freshly ground pepper, to taste

3 cups shredded lacinato (tuscan) kale

3 carrots, shaved into ribbons

1/4 cup thinly sliced red onion

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper, to taste

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