Cook the sweet potato. Boil or steam the cubes until very tender, 10–12 minutes. Drain well and mash in a large bowl. You want a smooth mash with minimal excess water.

Cook the lentils. If you don’t have cooked lentils ready, simmer 1/2 cup dry lentils in salted water until just tender, 18–22 minutes. Drain thoroughly. Excess moisture makes the mixture soft, so let them steam-dry in a colander for a few minutes.

Sauté aromatics (optional but recommended). In a small pan, sauté the onion in a drizzle of oil over medium heat for 3–4 minutes until translucent. Add garlic and cook 30 seconds more. This step mellows the flavor and improves texture.

Mix the base. To the mashed sweet potato, add lentils, onion, garlic, parsley, cumin, smoked paprika, oregano, salt, and pepper. Stir until evenly combined. Taste and adjust seasoning.

Add binders. Stir in the egg (or flax egg) and breadcrumbs/oats. Start with 1/2 cup breadcrumbs; if the mixture feels too soft to form, add 1–3 more tablespoons as needed. The mixture should be soft but hold together when pressed.

Chill. Cover and chill for 20–30 minutes. This helps the breadcrumbs hydrate and makes shaping easier.

Shape. Scoop about 1 heaping tablespoon of mixture per bite. Roll into balls or form small patties, about 1 to 1.5 inches wide.

Bake or air-fry. Bake: Heat oven to 400°F (200°C). Place bites on a parchment-lined sheet, brush or spray with oil, and bake 18–22 minutes, flipping halfway, until golden and firm.

Air-fry: Heat to 375°F (190°C). Spray basket, add bites in a single layer, spritz lightly with oil, and cook 10–12 minutes, shaking halfway, until crisp and browned.

Serve. Let cool 5 minutes to set. Serve with a dipping sauce: lemon yogurt, herby tahini, garlicky hummus, or a smoky ketchup.