Rinse the bell pepper and carrots and peel the onion.

Grate the bell pepper, carrots, and onion on the coarse side of the grater.

Find a large bowl.

Mix lentil flour, oats, sesame seeds, chili powder, salt, pepper, and cayenne pepper together in the bowl.

Press the garlic into the bowl with the dry ingredients and add lemon juice, water, and the grated vegetables.

Stir everything together with a spoon.

Place the lentil mixture in the fridge for about half an hour to let it sit and firm up. You can also choose to use the mixture immediately, but it benefits from some resting time.

Take the mixture out of the fridge about 30 minutes before cooking. This is because cold items on a hot pan will release a lot of juice and cause them to boil - which is definitely not the intention with patties!

Find a good, large pan and turn the stove to high heat.

Put oil on the hot pan.

Shape the lentil patties with a tablespoon. You can either shape all the patties at once and place them on the pan together, but I usually shape and place them one at a time. The reason for this is that the pan risks cooling down with too many cold patties at once, which will reduce the chance of getting a good crust - and a good crust is absolutely ESSENTIAL, especially in meat-free patties. I always prefer to use one pan too many rather than one too few, again to avoid reducing the pan's temperature.

Fry the patties on the really hot pan.

Let the lentil patties get a good, delicious crust. I gave the large patties about 5 minutes on each side, while the small ones got about 3 minutes on each side. Enjoy!