For the Quinoa Falafel:

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

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 packed mixed fresh green herbs such as parsley cilantro, dill and mint, large stems removed
• ¼ cup Tahini
• ½ teaspoon salt
• 3 tablespoons fresh lemon juice
• 3-4 tablespoons water for thinning out sauce