The lentils to be used in this recipe are the small red lentils.

Boil them in water for about half an hour until they become a smooth mass. Strain them using a sieve, so only the cooked lentils remain (similar to when you boil pasta).

Finely chop the onions and add them along with the spices to the lentils in a bowl. Let it cool for 5-10 minutes so you can work with the mixture.

The mixture needs to be turned into a "fars," so add the remaining dry ingredients (oatmeal and flour).

Mix the "fars" and then gradually add tamari and soy milk. You might need to use an extra 1 dl of soy milk; it's important that the consistency of the "fars" is a bit wetter than regular meatball mixtures.

Use a large, heavy-bottomed pan and heat it over medium-high heat. Add oil and 1 tablespoon of "fars" at a time.

Fry them until golden, which takes a couple of minutes on each side.

Serve immediately after.