Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5minutes.
Preheat the oven to 425degrees. Line a baking sheet with parchment paper.
Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, coriander, cumin, parsley and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
Serve the lentil balls over hummus, over a salad, in a pita, or simply with roasted vegetables and some tahini.