Rinse the green lentil in a sieve under running water to remove any debris. Transfer them to a pot or a pan along with the vegetable broth. If using water, add a little salt. Bring to a boil and let the lentils simmer with a lid for about 20 minutes or until they are soft and partially falling apart. There should be no broth or water being left after cooking.

Meanwhile, heat a little oil in a skillet and add the onion, pepper and garlic. Fry over medium heat for a few minutes, until the onion is translucent (not brown)

Once the lentils are cooked, add them to a food processor together with the cooked veggies, spices, parsley, ground chia seeds, and flour. Pulse a couple of times until the mixture is combined. You do want to leave some textures, so do not over-process it.

Form 10 patties (each weighing between 40-50 grams - about 2 1/2 - 3 tbsp), and fry them with a little oil in a skillet from both sides (about 3 minutes each side) until golden brown and crispy.

Serve the a dip of your chose.