Lebanese Lentil Burgers in Cabbage Pockets

In a large skillet combine potatoes, onions, bell pepper, carrots, six of the minced garlic cloves, and ¼ cup water. Cook over medium 15 minutes or until potatoes are just tender. 2. Meanwhile, in a saucepan combine lentils and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until lentils are tender. Drain any remaining water. 3. Add lentils, parsley, ra el hanout, lemon zest, and 1 tablespoon lemon juice to skillet. Mix well. Season with salt. Cook over medium 10 minutes or until all liquid has cooked off, stirring frequently. Remove from heat; let cool 10 minutes. Stir in chickpea flour. 4. Preheat oven to 350°F. Line a baking sheet with parchment paper. 5. Shape mixture into 12 patties, using ½ cup mixture per patty. Place on prepared baking sheet. Bake on middle rack in oven 40 to 50 minutes or until burgers are browned. 6. For Tahini Sauce, in a blender combine tahini, ¼ cup lemon juice, the remaining garlic, and ½ cup water. Cover and blend until smooth. Season with sea salt and freshly ground black pepper. 7. Place romaine, tomatoes, and cucumber in cabbage leaves. Top with burgers. Drizzle with Tahini Sauce. Sprinkle with additional chopped fresh parsley and, if desired, lemon zest.