Boil 6 cups of water in a large pot. Add the brown rice, stir, and cook uncovered for 30 minutes. Turn off heat, strain off the cooking water, return the rice to the pot, cover, and let it steam for 10 more minutes. Transfer to a medium bowl.

Preheat oven to 400F.

Add the steamed peas, brown rice, oat flour, sunflower seeds, lemon juice, garlic, tahini, smoked paprika, and cumin to a food processor. Pulse 30 to 35 times or until coarsely mixed.

Line a large baking pan with parchment paper.

Use a ¼-cup measuring cup to scoop out the pea mixture, carefully form into a patty, and place on the baking sheet. Repeat. The yield is approximately 12 patties. (note: the mixture is very sticky, so I recommend greasing your measuring cup)

Bake for 23 to 25 minutes, flipping at the 12-minute mark. The patties will take on a light golden color when done.

Add radishes, grapeseed oil, sea salt, and black pepper to a small mixing bowl and toss to coat.

On a small baking pan lined with parchment paper, place the radishes cut-side-down, and roast at 400F for 15 to 18 minutes or until crisp-tender.

Add the chickpeas, lemon juice, water, tahini, garlic, and sea salt to a food processor. Process for 3-4 minutes or until smooth and creamy. Transfer the hummus to a bowl. Refrigerate until ready to assemble.

Place 3 pea patties in each bowl, and arrange a handful of microgreens or pea shoots alongside them. Divide the roasted radishes between bowls, and garnish with a generous dollop of lemony hummus.