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Rinse the red split lentils thoroughly under cold water until the water runs clear.
Cook the lentils in boiling water for about 15 minutes until soft but not mushy. Drain well and let cool slightly.
In a large bowl, combine the cooked lentils, diced onion, grated carrot, minced garlic, tomato paste, chickpea flour, curry powder, chili flakes (if using), and salt. Mix well until you get a thick, moldable mixture.
Form the mixture into small patties (about 2–3 inches in diameter).
Heat a lightly oiled non-stick skillet over medium heat. Cook the patties for 4–5 minutes per side, until golden and crispy on the outside.
Remove and drain on paper towels if needed.
Garnish with chopped parsley or cilantro before serving.
Serving and Storage Tips:
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