Rinse 2 cups of dry red lentils under cold water until clear. Soak in ample water for at least 4 hours or overnight.

Drain lentils and add to food processor with onion, garlic, tomato paste, chickpea flour, coriander, seasoning, salt, and pepper. Pulse until combined but slightly chunky.

Shape lentil mixture into about 25 small round patties. Keep them uniform for even cooking.

Heat a non-stick skillet over medium heat with olive oil. Fry each patty for 3-4 minutes on each side until golden.

For the dip, mix tahini, lemon juice, garlic, salt, and water to desired consistency until smooth.

Serve patties warm with lemon wedges and tahini dip, garnished with fresh parsley.