In a saucepan, heat the 1 teaspoon of olive oil. Sauté the quinoa for 1 minute. Add the vegetable stock and bring to a rolling boil, reduce heat, cover and cook for 15 minutes. Turn off stove and let stand for 5 minutes. Remove the lid, fluff quinoa and let cool.

Place a rack in the center of the oven and preheat the oven to 450 degrees F. Grease a baking sheet with nonstick spray, set aside.

In a food processor, combine the chickpeas, parsley, garlic, cumin powder, coriander powder, lemon juice, olive oil, tahini paste, red pepper flakes, paprika, salt and pepper. Pulse until all the ingredients are thoroughly mixed and a thick paste forms.

In a large bowl, combine the chickpea paste, quinoa and chopped scallions. Divide the mix into 12 even patties. Alternately you can shape them into balls like real falafel.

Place on the greased baking sheet. Bake for 20 - 25 minutes or until lightly golden brown. After 12 minutes of cooking, gently flip the patties using a spatula for even browning.

In a medium bowl, combine all ingredients using a whisk or a rubber spatula. Serve chilled with warm falafel.