Step 1

In a medium saucepan, heat one Tablespoon of olive oil and melt the chopped onions until slightly golden. Add the carrots, cover with water, and cook until fork-tender. Strain carrots and onions and set aside.

Step 2

Meanwhile, cover the lentils with two cups water and cook until tender, about 15-20 minutes. If needed, add more water to keep the lentils submerged. Set aside.

Step 3

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or silpat.

Step 4

Add the onions-carrot mixture and the red lentils to a food processor. Pour half of the rolled oats (½ cup), garlic, lemon juice, the remaining olive oil, paprika, cumin, salt and black pepper. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Step 5

Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chives, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.

Step 6

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into patties, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 15-18 patties.

Step 7

Bake the patties for about 20-25 minutes, or until golden-brown. Remove from the oven and cool a few minutes on the pan before moving. They’ll continue to firm up as they cool.

Step 8

Add all the ingredients for the sauce to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.

Step 9

Enjoy the patties warm with a side of salad or tucked into a warm pita bread, and drizzle with the tahini sauce.