Place quinoa and water in a small pot and bring to a boil. Cover, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the liquid evaporated. Cool quinoa to room temperature.
Place the chickpeas in a large bowl. Use a potato masher to mash them until paste-like and as smooth as you can get them (don’t leave chunky or your patties won’t hold together). Add the cooked quinoa, tahini, curry powder, cilantro (or mint), green onions, snow peas, carrot, juices, flour (or cornstarch) and salt. Vigorously mix until thoroughly combined and all ingredients are clinging together.
Line a baking sheet with parchment paper. With cold water dampened hands, form 1/2 to 2/3 cup amounts of the quinoa mixture into 6, 3/4" thick patties. Set the patties the baking sheet.
Spread the panko in shallow, sided dish, such as pieplate. Now coat each patty in panko, gently pressing it on to help it adhere, and then set on back on the baking sheet. Cover and refrigerate patties at least 30 minutes to firm up. (Patties can be made to this point and kept refrigerated several hours before cooking.)
Divide the oil between two large non-stick skillets set over medium heat. When hot, add the patties and cook 4 minutes per side, until nicely coloured and heated through.
Sandwich the patties in the buns with lettuce and your desired toppings and spreads, and then serve.
Note: Panko are coarse, dried, Japanese-style bread crumbs sold in our ethnic foods aisle. To make this vegan, you’ll need to use buns made without egg, honey, dairy or other ingredient not in a vegan’s diet. So, read the ingredient list on the package before purchasing. When testing this recipe, Portofino Bakery peasant buns were used.