To make the falafel:

1. To a food processor, add chickpeas, parsley, onion, garlic, tahini, cumin, salt, pepper and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You want a a crumbly dough, not a paste.
2. Add flour 1 tablespoon at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands.
3. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you need to skip this step, the falafel will be a little more fragile when shaping and cooking.
4. Once chilled, scoop out rounded tablespoons and gently form into 11-12 small discs.
5. Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat.
6. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 tablespoons.
7. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time.
8. Cook for 2-3 minutes on each side, flipping when the underside is deep golden brown.
9. Repeat with all falafel.

To make the tzatziki:

1. In a large bowl, combine the Greek yogurt, diced cucumber, lemon juice garlic and dill.
2. Stir to combine.
3. Season with salt and pepper.
4. Serve immediately or store in an air-tight container for up to 3 days.

To assemble bowls:

1. Prepare the quinoa.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat.
3. Add cabbage, and season with salt and pepper according to your taste.
4. cook for ~10 minutes, stirring occasionally, until cabbage has softened.
5. Once quinoa and cabbage are cooked, assemble your bowls with your desired amounts of quinoa, cabbage, tomatoes, cucumber, olives, hummus, falafel, and tzatziki.
6. Serve with pita and enjoy!