Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but well combined.

Form the mixture into small balls or patties, about 1-2 inches in diameter.

Heat oil in a deep skillet over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red cabbage. Toss gently.

In a small bowl, whisk together tahini, lemon juice, salt, and pepper. If the sauce is too thick, add a little water to reach desired consistency.

To assemble, place a generous scoop of the quinoa salad in a bowl, top with falafel, and drizzle with tahini sauce. Serve immediately.