For the Falafel:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking soda
• 3 tablespoons all-purpose flour or chickpea flour (for gluten-free option)
• 2 tablespoons olive oil (for frying or baking)

For the Salad:

• 4 cups mixed greens (romaine, arugula, or spinach)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (optional, omit for vegan)

For the Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1 clove garlic, minced
• 2–3 tablespoons water (to thin as needed)
• Salt and pepper to taste