Chop the onion, garlic, zucchini, carrot and mushrooms into very small pieces.

Heat a pan with a small amount of oil and gently fry the onion, carrots, zucchini, mushrooms and garlic for 5 minutes until the carrots and zucchini softens.

Drain the liquid (aquafaba from the lentils and set aside.

4.. Transfer the vegetables to a mixing ball then pour in the organic cooked lentils, salt and spices and mix well.

Add the slice of bread and aquafaba to a blender and blend it into a smooth paste, add the paste to the lentils and vegetables. Fold in the flour and give it a final mix to combine all the ingredients.

Pop the mixture in the fridge for approximately 2 hours so the mixture forms a dough kind of consistancy.

Using a medium spoon scoop out mixture into the hand and roll it into a ball, place them onto a plate ready to cook.

Lightly fry them until the gain colour and add the tomate sauce, ready to serve.