Rinse the lentils twice. Fill a pot with water, add the lentils, and boil for 20 minutes. Skim off any foam as they cook. Then drain and let them cool.

In a bowl, combine the parsley, onion, carrot, a little olive oil, and the spices (except for the oats and flour). Mix together as you would ground meat.

Next, add the oats and mix. Gradually add the flour, mixing until combined. Refrigerate the mixture for at least one hour—the longer, the better.

Heat oil in a skillet for frying. Shape the mixture into meatballs and fry over high heat until golden brown. Place them on paper towels to absorb excess oil.

The soutzoukakia are ready. Serve with your favorite sauce, pita bread, and yogurt. Enjoy!