• Soak the bread in water for a few minutes.
• Meanwhile, chop the onion coarsely and put half in the blender.
• Squeeze out the wet bread to remove excess water and add it to the blender as well.
• Then put the remaining ingredients "for meatballs" in the blender. (lentils, parsley, chickpea flour, garlic, salt and pepper).
• Operate the blender until you get a smooth mixture.
• Form round patties with your hands and dip them in bread crumbs until they are be coated.
• Heat a nonstick skillet with a drizzle of extra virgin olive oil.
• Brown the meatballs for 2 minutes on each side. Then remove the meatballs from the pan and set aside.

For the tomato sauce

• Put a drizzle of oil in the same pan in which you cooked the meatballs.
• Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
• Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
• Add salt and pepper to your sauce and adjust the salt if necessary.
• Put the meatballs inside the sauce!
• Serve your meatballs with plain rice or any other grain. Enjoy!