• Preheat the oven to 400℉, or the air fryer to 400℉. Line a sheet pan with aluminum foil if baking in the oven.
• Cook the bulgur according to the package directions. Allow it to cool to room temperature before using it. This can be done ahead and stored in the refrigerator until you are ready to use it.
• Place the bulgur, chickpeas, onion, garlic, parsley, cilantro, cumin, red pepper flakes, and salt in the bowl of a food processor fitted with the chopping blade.
• Process quickly until the chickpeas are well chopped and the ingredients combined.
• With the processor running, drizzle the lemon juice through the feed tube until the mixture holds together in a loose ball.
• With a large scoop, form the falafel mixture into 6 even-sized patties. They should be about 2 inches in diameter and 1 inch thick.
• Place the patties on the prepared sheet pan and brush both sides of each patty with extra virgin olive oil.
  
• Bake in the preheated oven for 10 minutes, then flip the patties and bake for another 10 minutes. If cooking in an air fryer, cook for 10 minutes and check. If they are browned and heated through they are done.
  
• Place 3 falafels on 1 - ½ cups of mixed greens and drizzle with 1 tbsp of tahini dressing. (more if desired)

To make the Tahini Dressing

• Place the tahini, garlic powder and honey in a small bowl and whisk together.
• Slowly add the vinegar and lemon juice and whisk to blend.
• Gradually add the olive oil, whisking until the dressing is thick and holds together.