1.Add lentils to a large saucepan of boiling water; boil, uncovered, for about 8 minutes, or until just tender. Drain; press out liquid.
2.Meanwhile, heat half of the olive oil in a wok or large frying pan; stir-fry zucchini, onion and chilli for about 2 minutes, or until onion is just soft.
3.In a medium bowl, combine lentils, zucchini mixture, stale breadcrumbs, seeds and coriander. Roll teaspoonfuls of the mixture into balls; toss in packaged breadcrumbs.
4.Heat vegetable oil in large frying pan. Deep-fry balls, in batches, for about 2-3 minutes or until browned; drain on paper towel.
5.Heat remaining olive oil in wok; stir-fry tomato and garlic. Return lentil balls to wok; stir until hot. Remove wok from heat. Add rocket, mint, basil and vinegar; toss to combine. Serve with lentil balls.