Place all the ingredients, except for the eggs, almond butter, quinoa, and oil, into a food processor and blend for a bit. I like it well blended but you can leave slightly larger pieces in if you like.
Add the eggs, quinoa and almond butter, and blend well.
Shape the batter into small patties or balls of falafel and the place them in the refrigerator for at least an hour, or overnight.
When ready to cook the falafel, heat a wok or frying pan to medium heat with the oil in it and add a few falafels at a time.
Brown them on each side and then place on a paper towel to absorb the excess oil.
Serve with the salad and tahini sauce, or store in the fridge for a few days.