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1
make the falafel In a small saucepan, combine the quinoa with the water and bring to a boil.
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2
Cover and simmer until the water is absorbed and the quinoa is tender, about 17 minutes.
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3
make the falafel Meanwhile, in a medium saucepan, heat the olive oil.
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4
Add the scallions, garlic, chile, cumin and coriander and cook over moderate heat until the scallions are softened, about 5 minutes.
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5
Add the beans and their liquid, season with salt and simmer over low heat until the beans are dry, about 3 minutes.
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6
make the falafel Stir the quinoa into the beans.
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7
Scrape half of the mixture into a food processor, add the flour and puree until smooth.
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8
Add the remaining bean mixture and the cilantro and pulse just to combine.
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9
Scrape the falafel mixture into a bowl and refrigerate until firm, about 15 minutes.
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10
make the falafel Preheat the oven to 425.
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11
Line a baking sheet with parchment paper and brush with oil.
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12
Form the falafel mixture into 18 balls and press them into 1 1/2-inch patties.
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13
Transfer to the baking sheet and brush the patties generously with oil.
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14
Bake in the center of the oven for about 20 minutes until sizzling and crisp, flipping the patties halfway through.
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15
meanwhile, make the sauce In a blender or food processor, puree the tahini with the water, garlic and lemon juice and season with salt.
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16
Spread some of the sauce on the naan and top with chopped tomatoes, cilantro, cucumber, lettuce and the falafel.
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17
Serve right away.
