In a food processor, combine drained chickpeas, fresh parsley, garlic cloves, lemon juice, sea salt, cumin, and almond meal. Pulse until well-blended but slightly coarse, about 30 seconds.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Shape the falafel mixture into balls the size of golf balls and place them on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown.

While the falafel is baking, whisk together tahini, additional garlic, lemon juice, water, and a pinch of salt in a mixing bowl. Adjust water for desired consistency.

Cook quinoa according to package instructions, about 15 minutes. Chop sweet potato and cauliflower into bite-sized pieces, toss with olive oil and seasonings, and roast in the oven alongside the falafel.

To assemble, start with quinoa as a base. Top with roasted sweet potatoes and cauliflower, add falafel balls, and drizzle with tahini dressing. Garnish with extra parsley if desired.