Place the split peas and lentils in a medium sauce pan and cover with 2 cups water. Bring to a boil, reduce heat and simmer until lentils are tender, about 20-25 minute. Drain, and let cool.

Place the cooled lentil and pea mixture, red onion, garlic, parsley, lemon juice, cumin, cayenne, paprika, and generous pinch salt/pepper into a food processor and pulse 6-8 times to combine. You want the mixture to be wet enough to stick together but there should still be a little texture left.

Remove the mixture and place into a large bowl and add in ¼ cup bread crumbs. Stir to combine. You may need to add more breadcrumbs, up to ½ cup in total.

Heat a large, non-stick skillet over medium-high heat and add 1 teaspoon oil. For sandwich-size patties, use ¼ cup scoop. For stackable patties, use ½ cup scoop. Scoop out the mixture depending on size needed and form into a flat, falafel shaped patty. Place in the skillet and lightly fry on both sides until golden brown and crispy, about 2-4 minutes per side. Remove from skillet and repeat with remaining patties. You should get 7-10 patties depending on size.

Place the hummus, lemon juice, salt/pepper, dill and minced garlic clove in a small bowl. Whisk in the water to form a pourable dressing. Serve with patties.

Serve patties with hummus dipping sauce on a bed of greens or inside pita bread.