Add 3 cups of the soaked chickpeas to a food processor and pulse until just very coarsely chopped. Place the chopped chickpeas in a large bowl. Add the 3 other cups of chickpeas to the food processor along with the onion, garlic, eggs, mustard, basil, oregano, dill, salt, pepper and paprika. Blend until the chickpeas and totally pureed and you have a sticky paste to work with. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well. Form the batter into 8 thick patties with your hands, about 1 inch thick and 2.5 inches in diameter – pressing well with your hands so they stick together. I find that grabbing a handful of the mixture, squeezing it together tightly and forming from there works. If you continue to squeeze and press, the mixture will start to fall apart. Place the burgers on a baking sheet covered with parchment paper or sprayed with nonstick spray and place it in the fridge for 30 to 60 minutes.