These tasty fritters can be the main protein of a meal or serve as a patty in a sandwich or bun
Preheat the oven to 400 degrees.
Rinse and drain lentils and quinoa. Place in a pot with the water or broth and bring to a boil . Turn to low, cover and simmer for 15-20 minutes. Cool to room temp.
In a large mixing bowl, to the lentil-quinoa mix add the spices, cilantro, tahini, mustard, and lemon juice. Combine so all the ingredients are well incorporated.
Add the cornmeal and chickpea flour (available at Indian and Asian groceries). The mixture should easily come together to form patties without being too sticky. If needed, add more chickpea flour, 1 Tbsp. at a time, to reach the correct consistency.
I use a cooking stone to bake which doesn't require oiling or parchment paper to prevent sticking. If you are using something different, either spray with oil or use parchment paper.
Bake for 15 minutes then flip and bake for another 10 minutes. Serve warm with other side dishes or cool and serve in a pita bread or wrap. Can also serve with a tahini or yogurt sauce.