First, rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. We recommend soaking them overnight, but definitely for at least 2-3 hours.

After the lentils have soaked, drain and add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings. Pulse everything together until you have a fairly smooth batter (it's okay if there are some chunks, or if it seems a little runny).

Next, heat the olive or grapeseed oil in a frying pan on medium. You'll know the oil is hot enough when you stick a wooden handle in it and you see bubbles around it.

Form 1-2 tablespoon size patties in your hands, flattening them slightly. We usually cook about 5-6 patties at a time, but you can do however many will fit in your pan. Fry them on each side for 2-3 minutes, or until they look golden brown.

Transfer each patty to a plate lined with paper towel to absorb any excess oil. Set aside while you prepare the dip.

While the patties cool, prepare the lemon tahini dip by combining runny tahini*, lemon juice, garlic, salt, and water to thin slightly. For extra flavor, we sometimes add fresh minced parsley to our dip as well!

Serve the patties with lemon tahini dip, chopped parsley, and an extra squeeze of lemon for a delicious snack or appetizer.