Cook the Lentils:

• Rinse the lentils under cold water to remove any debris.
• Place the lentils in a pot, add enough water to cover them, and bring to a boil.
• Lower the heat and let the lentils simmer for 20-25 minutes, or until tender. Drain and set aside to cool slightly.

Prepare the Vegetables:

• In a skillet, heat a small amount of vegetable oil over medium heat.
• Add the finely chopped onion and grated carrot, and sauté for 5-7 minutes until softened.
• Add the minced garlic and cook for another minute. Remove from heat.

Mix the Ingredients:

• In a large bowl, combine the cooked lentils, sautéed vegetables, and tomato paste. Lightly mash the mixture with a fork or potato masher.
• Add the chickpea flour, curry powder, red chili flakes (if using), salt, and chopped parsley or cilantro. Mix thoroughly until well combined.
• If the mixture is too wet to form patties, add a little more chickpea flour to firm it up.

Shape the Patties:

• With clean hands, form the mixture into palm-sized patties. Repeat until the mixture is used up.

Fry the Patties:

• Heat vegetable oil in a skillet over medium heat.
• Add the patties to the skillet in a single layer, being careful not to overcrowd them.
• Cook each patty for 3-4 minutes per side, until golden brown and crispy.
• Transfer the cooked patties to a plate lined with paper towels to drain excess oil.

Serve:

• Garnish the lentil patties with fresh parsley or cilantro and serve warm.
• Enjoy them on their own, in a wrap, on a bun as a veggie burger, or paired with a fresh green salad.