Blitz onions, black beans, lentils, carrots, and fresh parsley into a chunky paste.

Transfer the lentil mixture to a mixing bowl and incorporate oat flour, ground flaxseeds, paprika, chilli flakes, cumin, cayenne pepper, and salt.

Roll a handful of lentil dough in your hands and then flatten it down over a baking tray giving it a round shape. Repeat until you have used all the mixture and then bake the burgers for 20 minutes at 235°C (455°F).

Thinly shred red cabbage and set it aside. In a mixing bowl, combine tahini with lemon juice and stir well.

Slice the bread roll and stack a handful of lettuce, one lentil burger, a tablespoon of tahini dressing, and some red cabbage. Cover with the top half of the bread and serve warm.