• Preheat oven to 450 degrees F.
• In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
• Add the flour and oil, and blend these with the mixture.
• With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
• Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
• Bake for 20-25 minutes or until golden.

Make the hummus:

• Preheat oven to 400 degrees. Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
• To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

Prepare the quinoa:

• In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.Remove from the heat. Add the mint and lemon zest and remaining salt; fluff with a fork.

Prepare the vegetables and assemble bowl:

• Peel and slice the cucumber; set aside.
• To assemble, place quinoa in individual bowls, arrange falafel on top, Add a dollop of hummus, then arrange cucumbers, tomatoes, and olives on top. Sprinkle with feta cheese.
• Add a squeeze of lemon juice and tahini over the bowl if desired.