Crispy baked chickpea falafel over greens with cucumber, tomato, pickled onion, and creamy tahini dressing.
Preheat oven to 375F (190C).
Blend chickpeas, garlic, parsley, cilantro, cumin, and salt in a food processor until coarse.
Form mixture into small patties and place on an oiled baking sheet.
Bake falafel for 20-25 minutes, flipping halfway, until golden and crispy.
Dice cucumber and tomato, and thinly slice onion.
Whisk tahini with lemon juice and a splash of water until smooth.
Arrange lettuce in bowls, top with falafel, vegetables, and drizzle tahini dressing.
Serve with a wedge of lemon.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.