To make the falafel

1. Add chickpeas, parsley, onion, garlic, tahini, cumin, salt, and pepper to a food processor; pulse until thoroughly combined, scraping down the sides as needed. The mixture should be crumbly, not a paste.
2. Add flour 1 tablespoon at a time, pulsing until the mixture is no longer wet and can be formed into a ball without sticking to your hands.
3. Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up.
4. Once chilled, scoop out rounded tablespoons and gently form into 11-12 small discs.
5. Sprinkle panko bread crumbs on the discs, gently pressing to adhere; flip and repeat.
6. Heat a large skillet over medium heat (approximately 350°F/177°C) and add 2 tablespoons of oil.
7. Once the oil is hot, add falafel to the skillet in a single layer.
8. Cook for 2-3 minutes per side, flipping when the underside is deep golden brown.
9. Repeat with all falafel.

To make the tzatziki

1. In a large bowl, combine 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 airtight container for up to 3 days.

To assemble bowls

1. Prepare the quinoa.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat (approximately 375°F/191°C).
3. Add cabbage and season with salt and pepper.
4. Cook for approximately 10 minutes, stirring occasionally, until the cabbage has softened.
5. Once the quinoa and cabbage are cooked, assemble bowls with quinoa, cabbage, tomatoes, cucumber, olives, hummus, falafel, and tzatziki.
6. Serve with pita.