Start by cooking the quinoa and chickpeas.
Pressure cook or boil the chickpeas until cooked through.
Drain the cooked chickpeas in a colander until there is no excess water left. Set aside.
Cook the quinoa as per packet instructions.
I cook quinoa in boiling water over medium heat until soft.
Drain in a metal colander and set aside.
Once chickpeas come to room temperature put them in a food processor along with chopped onion, garlic, lemon juice and coriander leaves.
Pulse until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
Scrape out the mixture into a clean bowl. Keep in the fridge for 30 minutes or until ready to use.
Remove the chickpea mixture from the refrigerator.
Add spices, cooked quinoa and salt to the falafel mixture. Mix nicely using your fingers.
Add enough oil to a large frying pan so it reaches 1/2-inch up the sides.
Heat oil over medium-high flame to shallow fry the falafel.
Meanwhile, shape the falafel into round disc of 1/4 inch thickness.
Arrange the shaped falafel in a plate dusted with all-purpose flour.
Shallow fry the falafel in small batches until golden and crisp on both sides.
Drain in a plate lined with an oil absorbent paper.
Serve Quinoa Falafel warm with pita bread and spicy dips.