Step 1

Place 1 1/4 cups of the lentils, tomato paste, and spices (smoked paprika through black pepper) in a large bowl. Use the bottom of a measuring cup or a potato masher to very thoroughly mash. (You can also blend in the food processor.)Stir in remaining 1/2 cup whole lentils, along with carrots, parsley, and 2 Tbsp. oat flour. Mix until the mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add an additional 1 Tbsp. oat flour, if needed. Form into 4 patties about ¾" thick.

Step 2

Prepare slaw by combining lemon juice, tahini, sugar, and salt in a medium mixing bowl; whisk until smooth. Add cabbage, carrots, and parsley; mix well to coat. Set aside.

Step 3

Heat oil in a large skillet over medium heat. Cook lentil patties until deeply browned and crisp on bottom side, about 3 minutes. Carefully turn and repeat on the other side.

Step 4

Serve burgers on toasted buns with Tahini Slaw, sliced avocado, and your condiments of choice (I love adding a little hummus or yogurt dip.)