In a pot, cover 2 cups oflentils with 1-1/2 quarts water and cook until tender. Drain and setaside.Cook 1 cup of farro in 2-1/2cups of water until tender. Drain and set aside. Cook in exact amounts of water or yields may be off.Prepare spice blend accordingto recipe. In a hot pan, drizzle canola oil and sauté onions, carrots, celery and garlic until tender, about 3minutes. Remove and place in a food processor with the cooked lentils. Process until finely ground.Place lentils in a bowl andadd parsley, dill, farro and breadcrumbs. Beat eggs and egg whites with the olive oil and add Moroccan spice blend to bowl. Mix to combine well.Form into 4 ounce patties and place on a parchment lined sheet pan. Bake in a preheated 450F degreeoven for 20 minutes. Remove carefully with a spatula.