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Preheat oven to 350°F. Line 9-inch-square baking pan with parchment paper, allowing paper to spill over sides for easy removal. Coat lightly with cooking spray. Whisk together flaxseed meal and ½ cup water in small bowl. Set aside. Pulse rice cereal and walnuts in food processor until partially ground. Add chickpeas, tahini paste, maple syrup, miso paste, harissa powder, salt, and flaxseed mixture, and blend until dough forms. Add sunflower and chia seeds, and pulse until just incorporated. Spread dough in prepared pan, and press into a smooth, compact layer. Bake 20 to 22 minutes, or until top looks dry and edges have begun to turn golden. Transfer to wire rack to cool, then unmold and cut into bars.