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Sauté the onion, garlic, and grated carrot in 1-2 tbsp of olive oil over medium heat until softened and most moisture is gone. Set aside.
In a food processor, combine the cooked lentils, tomato purée, soy sauce, cornflour mixture, salt, pepper, oregano, mint, and parsley. Pulse until combined.
Transfer the mixture to a bowl and add the oat flour and the sautéed vegetables. Mix well. Place the mixture in the fridge for at least half an hour.
Shape into 17–18 keftedakia.
Fry in olive oil over medium heat until golden and crisp on all sides.
Alternatively, bake in the air fryer (190°C for 12–15 minutes) or the oven (200°C/180°C fan for 25–30 minutes). Spray or brush with a little olive oil and turn halfway through.