Wash lentils and place in a small pot. Cover with 1 inch of filtered water, add bay leaves and kombu, and bring to a boil over high heat. Cover pot, lower heat, and simmer for 30 to 35 minutes or until the lentils are tender, but not falling apart. Remove from heat and compost bay leaves and kombu. Strain lentils and set aside to cool and drain well. Place chickpeas in a large bowl and mash, using a potato masher. Set aside. Warm 1 tablespoon of oil in a skillet over medium heat; add shallots and cook, stirring for about 4 minutes. Add a pinch of salt and garlic and continue cooking for another few minutes. Remove from heat and add to the chickpeas. (Don’t wash the skillet) Warm remaining tablespoon of olive oil in skillet over medium heat and add zucchini and a pinch of salt. Cook for 2 to 3 minutes, or until cooked thoroughly. Remove from heat and add to the chickpea-shallot mixture. Place oats in a spice grinder or processor and pulse briefly 3 times; oats should be coarsely ground. Add them to the bowl, along with capers, dill, parsley, cilantro, mint, balsamic vinegar and lentils. Mix well and season to taste with salt and pepper. Pre-heat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper, lightly brush with olive oil, and set aside. Using a 1/3 cup dry measure, rinse with water and press cake mixture into measure and then flip onto tray. It helps if you rinse measure occasionally, so the mixture comes out easily. You could also shape these by hand. Repeat with remaining mixture. Gently brush tops and sides of cakes with olive oil and place in the oven. Bake for 10 minutes, turn tray around and continue baking for another 10 minutes. Remove from oven and let sit for a few minutes before serving. To serve; slide a spatula under each cake and flip onto plates so they sit bottom side up. Serve with Yogurt Mint Sauce.