Add chickpeas, parsley, cilantro, garlic, red onion, cumin, coriander, smoked paprika, salt, pepper, flour, and olive oil to a food processor.

Pulse the mixture until it becomes finely textured but still slightly chunky and easy to shape.

Scoop the falafel mixture into small rounds and gently flatten them slightly with your hands.

Arrange the falafel on the prepared baking tray with space between each piece for even browning.

Bake until the edges turn golden brown and crisp, flipping halfway through for an even texture.

While the falafel cooks, blend soaked cashews, water, lemon juice, garlic, dill, olive oil, and salt until completely smooth and creamy.

Fold the grated cucumber into the blended cashew sauce and chill until ready to serve.

Prepare the vegetables by chopping the lettuce, tomatoes, cucumber, carrots, and red onion.

Divide the cooked rice or quinoa between serving bowls as the hearty base.

Layer the fresh vegetables around the bowl for colorful contrast and crunch.

Add the warm crispy falafel directly over the grains and vegetables.

Spoon generous amounts of creamy cashew tzatziki over the bowls before serving.

Finish with fresh dill and an extra squeeze of lemon juice for brightness.