Preheat the oven to 400F. Line a large baking pan with parchment paper.
Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, add it to a medium saucepan along with 1 3/4 cups of the water. Bring to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
While the quinoa cooks, in a large mixing bowl, whisk together the remaining 1/4 cup filtered water, the flaxseed meal, and the olive oil. Let stand for 10 minutes to thicken.
Transfer the cooked quinoa to the mixing bowl with the flaxseed mixture. Stir in the almond flour, lemon juice, salt, garlic powder, and black pepper until incorporated.
Use a 1 1/2-tablespoon cookie scoop to scoop out and compact mounds of the quinoa mixture. You want to really compress and compact them into the scoop. Drop each mound onto the baking tray. Once you've formed all of the dough into mounds (you should have about 24 mounds), wet your fingers and use them to press the mounds into small round patties.
*Bake the patties for 14 to 16 minutes. Then, very gently flip each and bake for another 12 to 14 minutes, or until golden and crisp on both sides.