Place lentils, chickpeas, spinach, 2 tbsp parsley, garlic, onion powder, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Add flour and egg and run processor until ingredients are fully combined.

Using 1/3 cup measuring scoop to portion, shape mixture into eight ~1/2-inch thick patties. Arrange on two large dinner plates. Cover with a tea towel and place in freezer for 10 minutes.

Meanwhile, preheat an oven to 400 Degrees Fahrenheit.

Line a large baking sheet with tinfoil and mist with cooking spray.

After patties have set, transfer to prepared baking sheet. Bake for 15 minutes. Remove from oven and, using spatula, gently flip patties over. Finish baking for 15 more minutes. Patties should be golden brown on each side.

Let patties cool for ~10 minutes.

Top each patty with 1 tablespoon of Greek yogurt, sprinkling remaining parsley over each. Enjoy*.