Rinse 1 cup dry quinoa under cold water in a fine mesh sieve until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and let cool to room temperature.

Prepare the base

In a food processor, add cooled cooked quinoa, 1 cup drained chickpeas, 1/2 cup chopped yellow onion (about half a small onion), 1/2 cup packed parsley, 1/4 cup packed cilantro, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp lemon zest and 1 tbsp lemon juice.

Process mixture

Pulse the mixture in 8–12 short pulses until it reaches a coarse, slightly sticky but still textured consistency — similar to traditional falafel. Scrape down the bowl as needed. You want it to hold together when pressed but not be a smooth paste.

Bind and rest

Transfer the mixture to a bowl and stir in 1/2 cup all-purpose flour (or chickpea flour) and 1/2 tsp baking powder until evenly combined. Adjust salt and pepper to taste. If mixture is too wet, add up to 2 tablespoons more flour. Cover and chill in the refrigerator 20–30 minutes to firm up; this helps with shaping.

Shape falafel

Using wet hands or a small scoop, form the mixture into 12 small patties or balls (about 1.5 inches / 3–4 tbsp each). Press gently so they hold together but aren’t densely packed.

Cook falafel

Heat a large nonstick skillet over medium heat and add 2 tbsp olive oil. When shimmering, add falafel in a single layer leaving space between. Cook 3–4 minutes per side until well browned and crisp, flipping carefully. Add remaining 1 tbsp oil if needed and cook remaining batches. Alternatively, bake on a parchment-lined sheet at 400°F (200°C) for 18–20 minutes, flipping halfway, spraying or brushing with oil.

Finish

Transfer cooked falafel to a paper-towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches. Taste one and adjust seasoning if needed before serving.

Tzatziki

Prep cucumber

Grate 1/2 cup cucumber on the large holes of a box grater. Place grated cucumber in a fine mesh sieve, sprinkle a pinch of salt, and press or squeeze to remove excess liquid (or wrap in a clean kitchen towel and squeeze). You want the cucumber relatively dry so tzatziki isn't watery.

Mix tzatziki

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 grated garlic clove, 1 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust lemon, salt, or garlic to preference. Chill at least 10 minutes to let flavors meld.

To Serve

Arrange mixed greens or chopped romaine on plates or serve family-style. Place 3 falafel patties per serving on the greens or inside warm pita. Spoon 2–3 tbsp tzatziki over falafel, add a lemon wedge on the side and extra chopped herbs if desired. Serve immediately.