How to Make It
Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl; let stand 20 minutes. Drain; stir in sesame seeds.
Heat 1 teaspoon oil in a skillet over medium-high. Add onion; sauté 3 minutes.
Place remaining 1/4 teaspoon salt, 2 tablespoons tahini, cumin, pepper, and lentils in a mini food processor; pulse 4 to 5 times or until coarsely chopped. Combine cooked onion, lentil mixture, carrot, and cilantro in a bowl. Divide and shape lentil mixture into 4 patties (3 ounces each).
Heat remaining 1 tablespoon oil in pan over medium-high. Add patties; cook 4 minutes on each side.
Combine remaining 2 tablespoons tahini, yogurt, juice, and garlic in a bowl. Stir in water, 1 teaspoon at a time, until sauce reaches desired consistency. Spread yogurt mixture over cut sides of buns; top bottom halves with patties, cabbage, and top halves of buns.