Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
To save time, you can cook the lentils and quinoa in advance and store them in the fridge until ready to use.
I like these patties on the small side - about 2 inches in diameter.You'll get about 20 patties making them this size. Larger patties, like burger size, will work perfectly as well, but obviously you will get less.