For the Sweet Potato Patties:

• 2 medium sweet potatoes (about 1 ½ pounds), peeled and diced

• 1/2 cup red lentils, rinsed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground turmeric

• Salt and pepper to taste

• 1/4 cup fresh parsley or cilantro, finely chopped

• 1/4 cup chickpea flour (or all-purpose flour or oat flour)

• 2 tablespoons olive oil (for frying)

For the Tangy Tahini Dressing:

• 1/3 cup tahini

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon apple cider vinegar

• 1 teaspoon maple syrup or honey

• 1 garlic clove, finely grated

• 2–4 tablespoons water (to thin)

• Pinch of salt and cayenne pepper (optional for heat)

Optional Toppings:

• Sliced green onions

• Chopped fresh herbs

• Extra drizzle of tahini

• Lemon wedges for serving