Prepare quinoa or rice according to package directions so that it is ready when the falafels are ready.
Rinse and drain the chickpeas, then spread the chickpeas on paper towels to dry out.
In a food processor, combine the dried chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, salt, pepper, baking powder and flour.
Pulse to combine until the mixture resembles wet sand.
Refrigerate the mixture for 30 minutes. This step ensures that the falafel balls hold their shape while cooking.
Prep the bowl toppings – chop the tomatoes, and cucumber, and crumble the feta so your toppings are ready to assemble the bowls.
Remove the falafel mix and use a cookie scoop or a tablespoon to scoop out the mixture into 1 1/2″ round disks. Place the falafel disks on a plate and set it aside.
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Working in batches, add the falafel disks to the pan and cook for 3-4 minutes on each side until crisp and golden. Do not crowd the pan.
Assemble the bowls by placing 1/2 cup of quinoa or rice, the hummus, falafels, crunchy veggies and top with feta cheese. To make the bowls lower carb, use a bed of salad greens rather than rice/quinoa.