Soak red lentils in a large bowl of water for 4–8 hours, then drain thoroughly.

Add soaked lentils, onions, garlic, ginger, cumin, coriander, turmeric, chili flakes, salt, pepper, and herbs to a food processor.

Pulse until you have a thick, sticky mixture with some texture left — not a smooth paste. Scrape down the sides as needed.

Check the consistency; if too wet, pulse again or stir in a little chickpea flour until it holds its shape.

Use a ¼-cup scoop or your hands to form about 24 small patties. Flatten slightly with damp hands to prevent sticking.

Heat a drizzle of olive oil in a non-stick pan over medium heat.

Cook fritters in batches for 3–4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels.

Gradually whisk in cold water, one tablespoon at a time, until smooth and pourable.

Season the dip with black pepper and garnish with chopped cilantro if desired.

Serve the warm fritters with the lemon tahini dip on the side.