Quinoa Falafel with Green Tahini

For the Quinoa Falafel:

• 3 tablespoons extra-virgin olive oil plus more for brushing
• 1 yellow onion diced, small
• 2 garlic peeled and smashed, cloves
• 1 can chickpeas drained, rinsed and patted dry, 14.5-oz
• 1 teaspoon cumin ground
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper or sweet paprika
• pinch ground cinnamon
• 1 ½ teaspoons kosher salt
• 1 packed cup fresh herb cilantro, mint or a combination, large stems removed and roughly chopped, assorted such as parsley
• 1 egg see note, large or flax egg
• 2 tablespoons tahini smooth almond butter or sunflower butter, well stirred
• 2 cups quinoa from ⅔ cup uncooked, cooked

For the Green Tahini:

• 1 clove garlic
• 3 scallions dark and light green parts only
• ½ jalapeno pepper seeds removed for less heat
• ½ cup parsley cilantro, dill and mint, large stems removed, mixed fresh green herbs such as parsley
• ¼ cup tahini
• ½ teaspoon salt
• 3 tablespoons lemon juice fresh
• 3-4 tablespoons water for thinning out sauce