Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes and let stand, covered, for 5 minutes.
Fry the onions on a nonstick pan without oil until translucent and add the chickpea and lentils. Cook until fluid is evaporated. Combine in a bowl the quinoa, chickpeas lentil mix, and the rest of the tabbouleh ingredients. Toss to combine.
For the Falafel add chickpeas to a food processor or blender and blend for a few seconds.
Add the rest of the ingredients (except the oat flour) and mix to combine. Don't over blend, you want a chunky texture. Add the oat flour and blend just until it's mixed with the rest of the ingredients. Place the mixture in a bowl, cover, and let sit in the fridge for at least one hour to set.
Make about 4-6 patties and fry on a nonstick pan until golden brown on each side.
Serve in bowls and decorate with beetroot and cilantro.
