Middle Eastern Lentil and Bulgur Patties with Yogurt Sauce

Combine rinsed red lentils with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender and most water is absorbed. Drain any excess water.

While lentils are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic, ground cumin, paprika, and cayenne pepper (if using), and cook for another 1 minute until fragrant.

Transfer the cooked lentils to a large bowl. Add the fine bulgur, sautéed onion and garlic mixture, chopped fresh parsley, salt, and black pepper. Mix well to combine.

Let the mixture sit for 10 minutes to allow the bulgur to absorb moisture and soften.

Form the lentil and bulgur mixture into 12-16 small patties, about 2 inches in diameter and 1/2 inch thick.

Heat a large non-stick skillet over medium heat. Add a thin layer of olive oil. Cook the patties in batches for 3-4 minutes per side, or until golden brown and slightly crispy.

While patties are cooking, prepare the yogurt sauce: In a small bowl, whisk together plain Greek yogurt, tahini, and lemon juice until smooth. Add 1-2 tablespoons of water if needed to reach desired consistency.

Serve the warm lentil and bulgur patties immediately with the refreshing yogurt-tahini sauce.