Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a food processor, combine chickpeas, fresh parsley, garlic, lemon juice, sea salt, cumin, and almond flour. Pulse until a smooth, slightly textured dough forms; then shape them into 1-1.5 inch balls and place them on the baking sheet.

Drizzle the formed falafel with olive oil. Bake for 25-30 minutes, turning halfway through, until golden brown and firm.

While the falafel bakes, rinse the quinoa under cold water. In a saucepan, add quinoa and water (usually a 2:1 ratio), bring to a boil, then cover and simmer for 15 minutes or until fluffy.

Chop sweet potatoes and cauliflower into bite-sized pieces and toss with olive oil and a pinch of salt. Spread around falafel on the baking sheet and roast for 20-25 minutes until tender.

For the dressing, whisk together tahini, lemon juice, minced garlic (or garlic powder), and enough water to reach desired consistency.

Assemble bowls with quinoa as a base, layer with roasted sweet potatoes and cauliflower and add falafel. Drizzle with tahini dressing and serve immediately.