Toasted Turkish Falafel Sub

Directions

1. For the Falafel: Place lentils and onions into the bowl of a food processor. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not puréed—the mixture should appear mealy. If needed, add flour in small amounts at a time.
2. Sprinkle in the baking powder, and adjust seasoning to taste.
3. Form mixture into 30 balls about the size of walnuts, using water to wet your hands so the falafel mixture does not stick.
4. Heat 3 inches of oil in a deep pot or wok to 350°F (180°C). Fry 1 falafel to test. If it crumbles apart, add a little flour. Fry the remaining falafel until golden brown; drain on paper towel.
5. For the Sauce: Heat oil in a large pot. Add onion, carrots, and celery and sauté on medium heat for 4 minutes, stirring often.
6. Add garlic, cumin, and tomato paste, and cook one more minute until fragrant.
7. Add potatoes, stock, and lentils. Season with salt and black pepper and simmer on medium heat for about 15 to 20 minutes or until the lentils are cooked and potatoes are fork tender.
8. Blend with an immersion blender until smooth, then taste and adjust for salt.
9. For the Build: Place three falafel on each opened baguette hoagie rolls. Spoon sauce over top and add three slices of cheese on top.
10. Place sandwiches under a broiler until toasted and cheese is melted and just starting to brown.
11. Garnish with parsley and lemon wedges and serve warm with additional sauce for dipping.