In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, salt, and pepper. Pulse until well combined but still slightly chunky.
Transfer the mixture to a bowl and stir in flour. Form the mixture into small patties.
Heat olive oil in a skillet over medium heat. Cook the falafel patties for 3-4 minutes on each side, until golden and crispy. Remove and drain on paper towels.
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and crumbled feta cheese.
In a separate bowl, mix Greek yogurt with lemon juice to make the dressing.
Arrange the falafel on top of the salad and drizzle with the yogurt dressing.
Serve immediately and enjoy!