In a pot, bring 2 and 1/2 cups broth to a boil. Add lentils, reduce to a simmer, cover and cook for about 30 minutes, or until soft and most of the liquid has been absorbed. Drain excess liquid then set aside.

Using a food processor, finely chop the onion, celery, carrots, and garlic. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the vegetables to the skillet. Cook for 5 minutes, until onion is translucent. 

Meanwhile, finely chop the mushrooms in the processor then add to the skillet with the salt & pepper, thyme and oregano. Continue to cook for 7 to 10 minutes, until mushrooms have released their liquid and vegetables are tender. Set aside to cool.

Using the food processor, add 1 cup of the cooked lentils and pulse for 5 seconds, just until finely chopped. We’re looking for a chunky texture, not mushy. Transfer all of the lentils (unprocessed and processed) to a large bowl along with the cooked vegetables. Next, process the sunflower seeds to a crumb-like texture. To the bowl, add the worcestershire sauce and sunflower seeds. Stir to combine.  Add the chickpea flour and stir until mixed well. Place the bowl in the refrigerator and allow the mixture to set while you preheat the oven.  

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat.

Once mixture has cooled, use a spoon or ice cream scoop to scoop out about 1-2 tablespoons of the mixture at a time. Roll into balls and arrange on the baking sheet at least an inch or two apart. Bake in the oven for 20 minutes, until firm. Allow to cool for at least 5 minutes before serving. Serve warm and enjoy!