Pre-heat oven at 180˚C (355˚F) and line a baking tray with baking paper.
Place lentils and buckwheat in a sieve and rinse very well under running water. Transfer to a large pot, fill it ¾ full of water, bring to a boil, reduce heat a little, and cook for about 15 minutes or till just done. Drain and rinse with cool water.
While the lentils/buckwheat cook, heat a little olive oil in a pan and lightly fry finely chopped shallot. Add roughly chopped garlic cloves and cook a little longer. Transfer to a food processor.
Add ground chia, parsley, tomato paste, spring onions, sundried tomatoes, salt and spices to the food processor and pulse to combine.
Add the cooled lentils/buckwheat and blitz to combine. Add the sunflower seeds last for one final pulse.
Roll mixture into balls using a tablespoon of mixture per. Place on baking tray and bake for 15 minutes max (you want them to be a bit soft), turning half way through.
Serve with marinara sauce and pasta/spiralised zucchini. I love to fold about 100g fresh baby spinach or kale through the sauce to get some greens in there.