Rinse the quinoa well under cold water, then place it in a small saucepan, along with the broth. Place over high heat and bring the liquid to a simmer. Cover, lower heat and allow to simmer for about 15 minutes, or until all of the liquid is absorbed.
Remove the pot from heat and allow it to sit for another five minutes.
Preheat the oven to 350° and lightly oil or line a baking sheet with parchment paper.
Place 2/3 cup cooked quinoa (you should have at least this much and probably a little more) and all other falafel ingredients except for the salt and pepper into food processor bowl. Pulse until well blended, taste test, and season with salt and pepper to taste.
Remove the falafel mixture from food processor and roll as much as you want to use into 1-inch balls (about 12-16 of them). Arrange on the prepared baking sheet or in the skillet, then lightly brush with oil.
Stuff into pita halves, and dress with hummus and veggies.
Nutrition information includes 2 tablespoons of hummus per serving. 1 serving = 1 sandwich, or 1/2 pita with 3-4 falafels.
The video above shows me making a double batch!