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Heat oil in a pot over medium heat and saute the onion for 7-8 min, until softened and browning. Add in the garlic for 30 seconds, then stir through the spices until fragrant. Now add in the mushrooms and cook for around 8-10 min, until the moisture has reduced and they are browning. Mix in the tomato puree and soy sauce, then the lentils. While mixing the lentils, lightly mash some of them with the back of the spoon. Then mix through the chickpea flour until evenly coated, and finally the oats and stock. Stir, cover with a lid and cook for 5-6 more minutes, or until the mixture has dried out.
Remove from the heat and mix through the fresh herbs, salt, pepper & lemon zest. Set aside until cool enough to handle.
Preheat the oven to 200c and line a large tray with paper. Coat the paper with some olive oil.
Shape the mixture into kofta, squeezing well so they are compact. You may want to wet your hands slightly to prevent sticking. Place on the tray, coat in some more oil and bake for 25-30 min, until golden.
Store in airtight container to freeze & to reheat, cook at 180c for 15 min.