In a large pan, heat 2 tablespoons of oil. Add onion and sauté 5 minutes until soft and translucent. Add garlic and mushrooms. Sauté 5-8 minutes until the mushrooms are tender. Stir in spinach until wilted. Remove from heat and set aside.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Add 1 cup quinoa, mushroom mixture, and egg to a food processor. Pulse until well combined. Transfer to a mixing bowl.
Add chickpea flour, remaining ¼ cup of quinoa, dill, cumin, red pepper flakes, nutritional yeast, tamari, salt, and pepper. Stir to combine.
Use a scoop to portion 2 tablespoons of the mixture. Shape into about 20 balls and place on baking sheet. Bake 20-25 minutes.