Preheat the oven to 180°C.

In a food processor add the onion, cumin, garlic powder, vegetable powder and blend until onion is finely chopped. Add the lentils, chickpeas, beans, breadcrumbs, egg and coriander and pulse again until all ingredients are well combined. Add the peas, carrots and olive oil to the mixture and mix gently. Transfer the mixture to a cake tin lined with baking paper and bake in the oven for about 50 minutes. Let it cool before cutting.