Place lentils in a medium-sized saucepan, and cover with water. Bring to a boil, then turn heat to low, cover and cook until lentils are tender, about 30-35 minutes.

Place half of the cooked lentils in a food processor. Add in cilantro, parsley, 2 garlic cloves, cumin, 1 tbsp lemon juice, and cardamom. Process until smooth.

In a large bowl, combine the processed lentil mixture with the remaining lentils, the breadcrumbs, and season with salt and pepper as desired.

Shape into 18 oval shaped patties. Place on glass dish, cover with plastic wrap and refrigerate for 2-3 hours.

Make cucumber sauce by mixing together the cucumber, yogurt, juice from 1 lemon, 1 clove garlic (minced) and season with salt and pepper as desired. Mix well, cover and refrigerate at least 1 hour.

Make cabbage salad by combining cabbage, honey, juice from 1 lime, 1 tsp olive oil, 1 garlic clove (minced) and salt and pepper. Toss well to combine.

Heat 1 tbsp oil in a large, nonstick skillet over medium high heat. Working in 2 batches, cook 9 of the patties until browned, about 3-4 minutes each side. Repeat with remaining tbsp of oil and remaining 9 patties.

Divide cabbage salad equally onto 6 plates. Top with 3 lentil fritters and about 3 tbsp yogurt sauce.