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In a large bowl, mix lentils, garlic, onion, tomato paste, parsley, thyme, flour, and season with salt, pepper. Use your hands or a fork to mash the lentils but not too much. Mix until combined.
Heat a large nonstick skillet with oil on medium heat. Roll balls with your hands with the size you prefer. I, personally, prefer making bite-size.
Lightly pan-fry balls by leaving a bit of space between them. Batch cook them if your skillet is not large enough. Cook until nicely brown all around the meatball. Prepare a plate with kitchen paper to absorb the excess oil when setting aside.
Assemble your bowl with lettuce or arugula, cucumber, tomato, red cabbage, bell pepper, onion, and lentil balls. Serve warm or cold.