Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
To make the falafel, combine the chickpeas, onions, garlic, parsley, cilantro, cumin, cayenne, salt, black pepper, olive oil, flour and baking powder in a food processor. Pulse the ingredients until they are well chopped. You should be able to see some partial chickpeas. It should not be completely mashed.
Shape the falafel mixture into 12 patties about 2 inches in diameter and place them on the prepared pan a few inches apart.
Bake the falafel for 25-30 minutes, flipping over halfway through baking, until golden brown on both sides.
For the dressing, whisk together the lemon juice, tahini, olive oil, garlic, salt and pepper in a small bowl until fully combined.
To make the salad, toss the romaine, carrots, cabbage, radishes, tomatoes, cucumbers, and feta in a large bowl.
Place the salad on a serving dish or plate individually. Top with the baked falafel and drizzle with the dressing.
Additional dressing should be served on the side. Serve with pita bread as desired.