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Preheat oven to 400F and line a large baking sheet with parchment.
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Cook the quinoa with water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 15-20 minutes. Do not remove the lid while simmering. Once 15 minutes is up fluff with a fork and let cool.
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Cook the split peas with water and a pinch of sea salt. Bring to a boil and then simmer until soft. Strain and set aside.
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Combine quinoa, lentils, egg, green onions, tahini, mustard, and spices together.
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Add flour and mix thoroughly.
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Form into small patties and place on baking sheet.
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Bake for 15 minutes then flip over and bake another 10-15 minutes until crisped on the outside.