Combine the ground flax meal and water to make the flax eggs and set aside to gel.

In a food processor, combine the garbanzos/chickpeas, garlic, lemon juice, spices, and parsley (or cilantro). Blend thoroughly into a slightly chunky, not smooth paste (we're not making hummus here!)

In a large mixing bowl, combine the garbanzo mixture with the quinoa, flax eggs, and bread crumbs. Stir until all the ingredients are evenly distributed. 

Form the dough into 1-2" balls (depending on how big or small you want them).

If you are baking them in the oven, place on a baking sheet lined with parchment paper or silicone baking mat, or lightly oil the baking sheet.

If you are using an air fryer, place the balls in the basket, separated enought so they are not touching. You may need to do two batches depending on the size of your air fryer.

Lightly spray or brush the falafel with olive oil if you like. This will help them brown but it is optional.

Bake in a 400 degree F oven for 20-25 minutes or in the air fryer for 15 minutes. You can flip them over halfway through cooking but it is not absolutely necessary.

After removing from the oven, you can make a sandwich in a pita with lettuce, cucumber, tomato, onions - whatever you like - or put them in a wrap. Top with tahini sauce.

You can add hummus too! (I usually do). You can also wrap them in a large chard leaf instead of pita, or put them on a salad. 

They keep well in the refrigerator for up to a week, or you can freeze them and reheat in an oven, air fryer, or microwave, or eat them cold if you like.

For a large portion (about 6 servings), place the tahini paste, 2 Tbs. lemon juice, garlic powder, a dash of cayenne, and a dash of sesame oil (optional) in a small bowl. Stir together to combine.

You will probably need to add a little water at a time until you get the consistency you want. 

Tahini Sauce keeps well in the fridge for about 2 weeks. You may need to add a little water each time you use it after it has been refrigerated.