Combine lentils and potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain well. Combine lentil mixture and salt in a large bowl. Mash; set aside.
Steam carrot, cauliflower, and peas, covered, 3 minutes or until tender. Set aside.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot. Add onion; sauté 2 minutes. Add cumin, ginger, mustard seeds, red pepper, and garlic; sauté 1 minute. Remove from heat, and stir in cilantro.
Add onion mixture, carrot mixture, and farina to lentil mixture; stir gently. With floured hands, divide mixture into 6 equal portions, shaping into 4-inch patties. Dip each patty in egg substitute; dredge in breadcrumbs.
Heat 2 teaspoons oil in skillet over medium heat until hot. Add 3 patties; cook 2 minutes on each side or until browned. Remove patties from skillet. Set aside; keep warm. Repeat procedure with 2 teaspoons oil and 3 patties. Serve in pita bread halves.