Cook quinoa in vegetable broth with a pinch of salt until fluffy and all liquid is absorbed. Set aside and keep warm.

Process soaked chickpeas, cricket flour, chickpea flour, half the garlic, cumin, coriander, parsley, cilantro, and salt in a food processor until coarse mixture forms. Add water if needed for binding.

Form mixture into 16 small falafels, about 1.5 inches in diameter. Refrigerate for 20 minutes to firm up.

Toss sweet potato, zucchini, and bell pepper with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Roast at 425°F until caramelized and tender.

Heat remaining olive oil in a large skillet and pan-fry falafels until golden brown and crispy on all sides, about 3-4 minutes per side.

Toast mealworms in a dry pan with a pinch of salt and cumin until crispy and fragrant, creating a savory crumble topping.

Whisk tahini with lemon juice, remaining garlic, and water until smooth and pourable. Season with salt to taste.