Peel and dice sweet potatoes, then cook with red lentils in a pot covered with water until tender, about 15-18 minutes.

Drain and let cool, then mash together in a large bowl.

Stir in chopped onion, minced garlic, spices, salt, and pepper.

Add chickpea flour until the mixture holds together to form patties.

Shape the mixture into patties and refrigerate for 15-20 minutes.

Prepare the tahini dressing by whisking all dressing ingredients in a bowl.

Cook the patties in a skillet with oil over medium heat for 3-4 minutes on each side until golden brown.

Serve warm, drizzled with tahini dressing and garnished with herbs or lemon.