Pre-heat the oven to 200C/400F.
Combine the chickpeas, red onions, garlic, cumin, parsley, and cilantro in a food processor. Process for a few seconds, leaving the mixture a llittle chunky.
1 can Chickpeas, ¼ cup red Onion, ½ cup Parsley, 1 clove Garlic, ½ tsp Cumin, ¼ cup Cilantro
Form 8 small patties with the mixture and then refrigerate for an hour to let them set.
Bake for 45 minutes, flipping them half way.
While the falafel is baking, prepare the salad and the dressing by combining the tahini and lemon juice.
pinch Sea Salt and Pepper, 2 cup Fresh Greens, 2 tbsp Tahini, 1 tsp Lemon Juice