1. Step 1: Prepare the Sweet Potatoes: Peel and cut sweet potatoes into 1-inch chunks. Place in a pot of cold salted water, bring to a boil, then simmer until fork-tender (15-20 mins). Drain thoroughly and mash until smooth. Set aside in a large bowl.

2. Step 2: Cook the Red Lentils: Rinse lentils. Combine with 2 cups vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 15-20 mins until soft and liquid is absorbed. Drain any excess liquid. Add to mashed sweet potatoes.

3. Step 3: Sauté Aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Sauté red onion for 3-5 mins until soft. Add minced garlic and cook 1 min more until fragrant. Add to the sweet potato-lentil mixture.

4. Step 4: Combine Patty Ingredients: Add cilantro, cumin, paprika, salt, and pepper to the bowl. Mix thoroughly. Gradually mix in the flour until the mixture is firm enough to shape.

5. Step 5: Form the Patties: Divide mixture into 8-10 equal portions. Shape into round or oval patties, about 1/2 to 3/4 inch thick. Place on a plate or baking sheet.

6. Step 6: Cook the Patties: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Cook patties in batches (do not crowd) for 4-6 mins per side until golden brown and heated through. Transfer to paper towels to drain.

7. Step 7: Prepare the Tangy Tahini Dressing: In a small bowl, whisk tahini, lemon juice, garlic, and salt. Gradually add 3-4 tbsp water, whisking until smooth and pourable. Adjust consistency as desired.

8. Step 8: Serve: Serve patties warm, drizzled with tahini dressing and garnished with extra cilantro if desired.