Soak the lentils in water for an hour. After this time, drain the remaining water.
While you wait for the lentils, roughly chop the onion and grate the ginger (since it's processed, sometimes I just roughly chop it).
Finely chop the parsley (that's what I used in this recipe, but I've already done it with cilantro or mint and it tastes great either way) and roughly chop the nuts. I like to use sunflower seeds because they are much cheaper and I usually have a lot at home.
In a food processor, add the drained lentils, the onion, the ginger and the spices.
Fold in the chopped parsley and sunflower seeds.
Either make small balls or lay it flat on a baking tray.
Bake it at 175ºC (350ºF) for about 35 minutes.
You can serve it as an appetizer, with a nice dip, or eat it as a meat substitute if you are vegetarian or vegan. Either way, you're in for a treat with this recipe.