Yields 4 Servings:

• 2 Days in advance. Wash the Serrano peppers, slice into rings.
• Boil vinegar, water, sugar, a teaspoon of salt.
• Add the serrano peppers and remove from the fire.
• Cover and let sit until cooled.
• Place in fridge in a covered container, can be preserve couple weeks.

• Wash the gem lettuce in cool water, Cut into four wedges each.
• Wash endives in cool water.
• Pat dry with a paper towel.
• Cut the chives into 1 to 2” Inch segments.

• Mix all the ingredients in a blinder.
• Reserve the oil in fridge.

• 1 Day in advance. Soak the lentils in water in the fridge.
• Heat the pan add olive oil with cumin, cook the cumin on low heat for 5 minutes with continuous mixing to extract the flavor.
• Add chopped onion and garlic then cook slowly until it’s fully cook.
• Remove the water from the lentils, if needed.
• Add the onion preparation with the lentil in a blender and mix for 3 minutes until a medium paste consistency.
• Add salt and pepper.
• The texture of the mixture needs to be dry and easy to knead.
• Cut the avocado in half, rub with salt and lemon juice.
• Enrobe the avocado with lentil paste all around to form a small skin.
• Fry in hot oil or bake in air fry oven, until the crust turn crispy.
• Slice into 4 and on the plate.
• The falafel needs to be served right away.