To make the flax egg, whisk together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.
Preheat the oven to 350. Line a quarter baking sheet with parchment paper.
Add the quinoa, peas, scallions and herbs to a bowl. Mix to combine. Add all but 1/4 cup of the mixture to the bowl of a small food processor and process until combine.
Add back to the reserved mixture and add the flax egg, chickpea flour and a big pinch of salt.
Form into patties, place on the baking sheet and bake for a total of 40 minutes, 20 minutes on each side.
Eat immediately or let cool and then reheat in a little oil in a cast iron pan. Enjoy!