Pre-heat the oven at 200°C (390°F).

Finely chop the parsley, cube the bread and grate the garlic cloves and the vegan cheese block.

In a bowl combine lentils (well drained), chickpea flour, chili flakes, salt, pepper, parsley, bread, garlic and cheese. Work with a potato masher, fork or bare hands until it holds well together and the bread has absorbed the natural moisture and has became soft and sticky.

Form the balls (around a dozen in total) and arrange on a baking tray ready to precook them in the oven for 10 minutes.

In the meantime we’re making the sauce. Finely chop the onion and the garlic. Sauté in a pan with olive oil until soft. Add tomato sauce, basil leaves simply teared in two, salt and pepper. Cover with a lid and cook on medium heat for 5-10 minutes.

Once the balls are ready add them to the sauce and simmer together for an extra 10-15 minutes.

Serve with a side of salad or roasted potatoes/veggies, with some cooked spaghetti/pasta or in a sub with some arugula (rocket salad) and/or vegan mozzarella on top.