Add chickpeas, garlic, tahini, lemon juice, parsley, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
Once well incorporated, transfer to a mixing bowl and stir in quinoa flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well.
Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.