Rinse the red lentils under running water to remove debris.

Place the lentils in a pot with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart.

If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.

Squeeze the shredded zucchini of excess water with a paper towel. This step is important to ensure the patties hold together well.

Preheat the oven to 180°C (350°F).

Line a baking sheet with parchment paper and lightly grease with oil.

Once the lentils are cooked and cooled, add them to a large bowl along with the diced onion, grated carrot, chopped parsley, garlic powder, breadcrumbs, salt, and pepper.

Mix everything thoroughly.

Form the mixture into 12 patties (about 1/4 cup each), shaping them into one-inch thick rounds. Roll the mixture into a ball and gently flatten.

Place the patties on the prepared baking sheet and spray the tops with oil.

Bake for 30 minutes or until golden, flipping halfway through the cooking time.

Serve the patties with your favorite dipping sauce and fresh lemon.