Cook 1 cup of lentils and drain thoroughly. This should yield about 1 1/2 cups of cooked lentils. Cool and refrigerate for a few hours or overnight.

Put lentils in food processor and pulse to a chunky consistency. Transfer to a bowl and add the remaining ingredients and mix well.

Form tablespoon size meatballs and then gently flatten with your hands. Cook in a pan with heated olive oil (medium heat). Cook 5-7 minutes on the first side (until golden brown and then 3-4 minutes on the flip side. Drain on paper towels and serve alone or with your favorite sauce.