Middle Eastern Lentil and Herb Patties with Tahini Dip

Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed. Drain any excess liquid.

Transfer the cooked lentils to a large bowl. Mash them with a fork or potato masher until mostly broken down but still retaining some texture. Do not over-mash into a paste.

Add the chopped parsley, cilantro, diced red onion, minced garlic, cumin, coriander, cayenne pepper (if using), salt, black pepper, and flour to the mashed lentils. Mix well until all ingredients are thoroughly combined.

Form the mixture into 8-10 small patties, about 1/2 inch thick. If the mixture is too sticky, you can lightly flour your hands.

Heat the olive oil in a large non-stick skillet over medium heat. Cook the patties for 4-6 minutes per side, or until golden brown and heated through. You may need to cook them in batches.

While the patties cook, prepare the tahini dip: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and creamy. Add more water if needed to reach your desired consistency.

Serve the warm lentil and herb patties immediately with the tahini dip on the side.