Bring water, Bengal Gram, garlic, and sea salt to a boil. Simmer uncovered for 20-25 minutes/until split peas are tender. Strain and set aside to cool. Remove garlic cloves.
Combine red onion, wheat flour, and almond flour in a bowl. Add eggs and cooked peas. Stir to combine, and form into 4-6 patties. Season with salt and pepper.
In medium saute pan, add GrapeOla Grapeseed Oil and heat over medium heat. Once the pan is hot, add the patties and cook until about 3-5 minutes per side, until crispy and golden.