Begin by peeling and dicing 2 medium sweet potatoes and placing them in a pot with 1 cup of rinsed red lentils. Cover with water, bring to a boil, and reduce to a simmer. Cook for 15-18 minutes until both the sweet potatoes and lentils are tender. Drain well and allow to cool for 5-10 minutes before mashing.

In a large mixing bowl, combine the cooled sweet potatoes and red lentils. Using a potato masher or fork, mash the mixture until it is relatively smooth but still retains some texture.

Finely chop 1 small onion and mince 2 cloves of garlic. Stir both into the mashed mixture along with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, a pinch of ground turmeric, and salt and pepper to taste. Mix well.

Gradually mix in chickpea flour, starting with 1/2 cup. Stir until the mixture binds together and holds a shape. Adjust flour as needed.

Form the mixture into 8-10 patties, each about 2.5 inches wide and ½ inch thick. Refrigerate for 15-20 minutes.

Whisk together 1/4 cup of tahini, the juice of 1 lemon, 1 tablespoon of apple cider vinegar, and 1 tablespoon of maple syrup. Season with salt and adjust consistency with water as needed.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Carefully add the chilled patties, frying for 3-4 minutes per side or until golden brown.

Serve the Sweet Potato Patties drizzled with the tahini dressing and garnish with finely chopped green onions or fresh herbs.