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In a deep frying pan, add the lentils, potato, red onion and carrot. Fill with vegetable broth, until at least an inch over the lentils. Cover, bring to a boil, then lower to simmer for approximately 40 minutes, adding more water as needed until the lentils are soft to the touch and the potato is mashable.
Transfer the mixture to a bowl. Using a potato masher, mash until the mixture has a very thick texture, similar to that of oatmeal or a deconstructed veggie burger.
In the meantime, preheat the air fryer or your oven to 400F. Line a sheet pan with parchment.
Now, add the bread crumbs, parsley, spices and olive oil to the mixture, and using clean hands, combine until evenly mixed.
Using your hands again, form the mixture into approximately 20 oval patties, the size of about half of your palm. Think kind of like a flattened falafel ball.
Transfer to the sheet pan, spray with oil, and air fry for 12 to 13 minutes, flipping half way through.
Serve in a wrap, or on a sub with tomato, lettuce, red onion as desired.