In a small bowl, mix a flaxseed meal with water and let it sit for 5 minutes until it thickens.

If not already cooked, boil lentils until tender. Drain and lightly mash them with a fork or potato masher, leaving some texture.

In a large bowl, combine the mashed lentils, breadcrumbs, flax egg, onion, garlic, soy sauce, nutritional yeast, smoked paprika, oregano, black pepper, and parsley. Stir until well combined. If the mixture is too dry, add non-dairy milk 1 tablespoon at a time.

Use your hands or a small scoop to form the mixture into balls of equal size (about 1.5 inches in diameter).

Bake: Preheat the oven to 375°F (190°C).

Place the meatballs on a parchment-lined baking sheet. Bake for 20-25 minutes, turning them halfway through to ensure they cook evenly.

To pan-fry the meatballs, heat some olive oil in a skillet over medium heat. Cook the meatballs, turning them from time to time, until they’re golden brown on all sides.

Preheat the air fryer to 375°F (190°C). Air-fry the meatballs for 15-20 minutes, shaking the basket halfway through for even cooking.

Serve warm with your favorite sauce, over spaghetti, or as part of a grain bowl.