• Cook the rinsed red lentils in a small pot with 2 cups water. Bring water to a boil then lower to a simmer and cook covered for 15 minutes until lentils have absorbed all the water and are soft, and almost a mashed potato consistency. Remove from heat and set aside.
• In a small pot over medium heat, cook onions and carrots with oil until translucent and soft, about 10 minutes.
• Add garlic powder, onion powder, paprika, turmeric, cumin, and cayenne powder and stir to cook the spices. Deglaze the pan with a splash of water to get any of the caramelized flavour off the pan and then stir to cook off the excess water (about 1-2 minutes). Remove from heat and set aside.
• In a food processor, process 3/4 cup rolled oats until it becomes a coarse flour (I show the texture in the video). Add the salt, onion/carrot/spice mixture, and chopped cilantro to the food processor and blitz until uniform in texture (not totally pureed but one consistent texture). You can add in the remaining rolled oats and blitz just to break them up a bit OR you can stir them in whole, totally up to you.
• Combine this processed mixture with the lentils with a spatula until incorporated. You may need to add water or more processed oats until you get a mixture that will hold its shape but isn't so dry that it'll crumble.
• Preheat oven to 400F.
• Scoop 3 Tbsp sized balls onto a lined baking sheet and flatten with wet or oiled fingers so your fingers don't stick to the patties.
• Bake for 15 minutes until the bottoms are browned, then flip and bake for 5 more. (If your oven runs cooler, you may need to bake for an additional 5-10 minutes). Remove from baking pans and let cool on a wire rack. Repeat until all the mixture is used up.

Sriracha Tahini Sauce

• Combine water, lemon juice, tahini, sriracha and salt and whisk together until combined and uniform. Thin with a little more water if you want to use as a dressing, keep as is for a sandwich spread or a dipping sauce. Enjoy!