In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until a coarse mixture forms—avoid over-blending to maintain some texture.

Let the mixture rest for about 30 minutes in the fridge. After that, shape small balls or patties with your hands, about the size of golf balls.

In a skillet, heat a generous amount of olive oil over medium heat. Once hot, carefully add the shaped falafels, frying them for about 3-4 minutes on each side until they are golden brown and crispy. Drain on paper towels.

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

In a small bowl, whisk together hummus, tahini, olive oil, salt, and pepper. Add water to thin out the dressing to your desired consistency.

To serve, arrange the salad on plates, top with sliced avocado and crispy falafels, and drizzle with the creamy hummus-tahini dressing. Enjoy your wholesome and delicious meal!