If using dried chickpeas, soak them in a large pot of water overnight.

Preheat your oven to 400°F and generously coat your baking sheet with olive oil.

In a food processor, combine your chickpeas (soaked or canned), parsley, cilantro, dill, shallot, garlic, cumin, and the rest of your spices. Blend until the mixture is smooth yet slightly chunky.

Form the mixture into patties, about 2 tablespoons for each, and place them on your prepared baking sheet.

Bake for about 10 minutes. Afterward, flip each patty and bake for another 15 minutes.

For a crispy finish, pop them under the broiler for a couple of minutes—watch them carefully to avoid burning!

For the Lemon Tahini Dressing: In a mixing bowl, whisk together tahini, garlic powder, lemon juice, minced herbs, salt, and sufficient water until creamy and smooth.

For the Avocado Cucumber Dressing: In a blender, combine avocado, cucumber, cilantro, dill, garlic, lemon juice, and salt. Add water incrementally to achieve your desired creaminess.

In large bowls, layer the leafy greens, then pile on your falafel patties, and finish off with a medley of tomatoes, cucumbers, and shredded carrots.

Drizzle generously with both dressings (or serve on the side) and garnish with additional herbs if desired.