1. Heat 1 tbsp of olive oil in a small saucepan over medium-high heat and add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
2.  Add water and bring to a boil. Lower the heat and cook, covered, for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Then fluff the quinoa gently with a fork and set aside.
3. To make falafels: add chickpeas, garlic, onion, parsley, cilantro, salt, cumin and grated lemon to a food processor or blender and mix to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste. Taste and adjust seasonings as needed.
4.  Transfer to a mixing bowl, add cooked quinua and stir to combine. Cover and refrigerate for 30 minutes to firm up. If you’re in a hurry you skip this step, but they will be a little more fragile when cooking.
5.  To bake falafels: preheat oven to 190°C. Pour 1/4 cup of olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
6.  Once chilled, scoop out about 2 tablespoons of the mixture at a time and gently form into 20-25 small discs with your hands. Place each falafel on your oiled pan.
7.  Bake for 25-30 minutes at 190°C. Carefully flip the falafels halfway through baking.
8.  To assemble: while the falafels are baking, prepare your tahini sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
9.  Serve falafels warm with tahini sauce inside a pita or naan, and with a bed of greens.
10.  These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

1 cup = 250 ml

1 tbsp = tablespoon

1 tsp = teaspoon