Middle Eastern Farro-Lentil Balls with Tahini

1. Prepare Lentils

In a small pot, combine the lentils with 1.5 teaspoons of kosher salt and a bay leaf. Cover them with water, bring to a boil, and then simmer for 25 to 40 minutes until they're tender. Drain the lentils and remove the bay leaf.

2. Cook Farro

In a medium pot, bring the farro and a pinch of kosher salt to a boil with water. Lower the heat and let it simmer for about 25 minutes until the grains are tender but still chewy. Drain any excess water from the farro.

3. Prepare Aromatic Mixture

In a food processor, add the diced onion, parsley, cilantro, whole garlic cloves, chopped chile, ground cinnamon, allspice, black pepper, paprika, and a pinch of kosher salt. Pulse these ingredients until they form a rough, chunky paste.

4. Form Farro-Lentil Mixture

In a large bowl, combine the processed aromatic mixture with the cooked farro, drained lentils, panko bread crumbs, beaten egg, and 2 tablespoons of extra-virgin olive oil. Mix everything thoroughly until the mixture is cohesive and can be shaped into balls.

5. Cook Farro-Lentil Balls

To fry, heat olive oil in a skillet over medium heat and cook the balls for 8 to 10 minutes, turning them gently until they're golden brown all over. Alternatively, broil the balls on a baking sheet for 6 to 10 minutes until they're crisp and golden.

6. Prepare Tahini Sauce

In a medium bowl, whisk together the tahini, grated garlic, warm water, and lemon juice until smooth and creamy. Adjust the consistency with more water if necessary.

7. Serve

Drizzle the tahini sauce over the farro-lentil balls, garnish with fresh cilantro, and accompany with lemon wedges for a bright, tangy finish.