Grind the coriander and cumin seeds.
Heat 2 tablespoons of olive oil in a pan. Finely chop the onions and garlic and fry until soft. Add the coriander, cumin, both types of paprika and sumac.
Add the lentils and water. Cook the lentils until the water is absorbed. Let it cool.
Finely chop the spring onions and sauté with 1 tablespoon of olive oil. Chop the parsley and mint. Add the sautéed onions and chopped herbs to the lentils.
Separate the egg yolk from the egg white and add the yolk to the lentil mix. Add in the flour.
Whisk the egg whites to moderately-soft peaks. Gradually incorporate it into the lentil mixture.
Put the frying oil in a large pan. Once the oil heats up, make small balls of the lentil mix and fry until browned all over.