Egyptian Spiced Lentil and Vegetable Patties (Ta'ameya)

Drain the soaked red lentils thoroughly. In a food processor, combine the drained lentils, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper.

Pulse the mixture until it forms a coarse paste. Do not over-process; a slightly chunky texture is desirable.

Transfer the lentil mixture to a bowl and stir in the all-purpose flour until well combined. The flour helps bind the patties.

Form the mixture into 12-16 small, flat patties, about 1/2 inch thick.

Heat the vegetable oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.

Carefully place the patties into the hot oil, ensuring not to overcrowd the skillet. Cook in batches if necessary.

Fry the patties for 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with tahini sauce, pita bread, or a fresh salad.