1. Preheat oven to 400F. In a food processor, mix all the falafel ingredients until fully combined--it's okay if it's still a little chunky. Chill mixture in a bowl, covered, for at least one hour.

2. In a blender, on low speed, blend all the tahini dressing ingredients until smooth. You can add more water if you want this to be a dressing, or less if you want it to be a dipping sauce!

3. Portion out chilled falafel mixture into small balls, about 2 tablespoons each. Place on a parchment lined baking sheet, and gently press the balls down to form disks. Bake the falafel at 400F for 20 minutes, flip and then bake for another 10-15 minutes.

4. Add falafel to a buddha bowl of roasted vegetables, avocado, cooked quinoa and shredded kale, and top with tahini dressing!