Drain the soaked chickpeas and pat them dry. Add them to a food processor along with onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.

Pulse the mixture until it forms a coarse paste. Be careful not to over-process; it should still have some texture.

Transfer the mixture to a bowl and stir in the flour. Cover and refrigerate for at least 30 minutes to firm up.

Shape the mixture into small patties or balls, about 1.5 inches in diameter.

Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Assemble the bowl: Start with a base of mixed greens, then add cucumber, cherry tomatoes, and red onion. Place falafel on top and add a generous scoop of hummus.

Drizzle with tahini sauce and serve with lemon wedges on the side.