In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is coarse and holds together when pressed.

Transfer the mixture to a bowl and stir in the flour. Let it sit for about 15 minutes. Then, using damp hands, form small balls, about the size of a golf ball.

Heat oil in a deep pan over medium heat. Once hot, carefully add falafel balls in batches, frying until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

In a large bowl, combine the mixed greens, diced cucumber, halved cherry tomatoes, and sliced red onion.

In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. Add water gradually to reach your desired consistency.

To serve, place a generous portion of salad in a bowl, top with crispy falafel, and drizzle with tahini dressing.