Place the cooked lentils in a large mixing bowl and mash them slightly with a fork until they’re partially broken down but still hold some shape.
Add the breadcrumbs, chopped parsley, dried oregano, minced garlic, finely minced onion, smoked paprika, and a pinch of salt and pepper to the lentils. Drizzle in a tablespoon of olive oil.
Crack in the large egg and mix everything together thoroughly until the mixture becomes sticky and holds together when pressed.
Using your hands, scoop out a small amount of the mixture and gently roll it between your palms into an imperfect ball—about the size of a golf ball. Repeat with the remaining mixture, placing the formed meatballs on a plate.
Heat a tablespoon of olive oil in a frying pan over medium heat until it shimmers and starts to gently sizzle.
Carefully place the lentil balls into the hot oil, giving them space to brown without crowding the pan. Fry for about 4-5 minutes per side, turning occasionally, until they develop a deep, smoky brown crust and feel firm outside.
Once browned and crispy, use a slotted spoon to transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve the lentil meatballs warm, nestled on a plate, with a drizzle of fresh herbs or your favorite sauce for added flavor.
