In a large skillet, toast the cumin seeds and coriander seeds over medium-low heat for 2 minutes until fragrant. Transfer to a mortar and pestle and grind to a coarse texture. In a food processor, add the chickpeas, fava beans, onion, garlic, green chilies, ground spices, parsley, cilantro, baking soda, salt, and black pepper.

Pulse 5 or 6 times, until the mixture is broken down and just combined. Don’t overmix, as we’re not trying to create a hummus. Once the texture of the dough looks like it’s sticking together when pressed between two fingers, transfer to a mixing bowl, add the bread crumbs, and mix.

Give it a taste—it should taste herby, spicy, and garlicky. Add more salt if necessary.

Using a mini scooper, scoop one ball and roll and slightly press down to form a small patty. Repeat with the rest of the dough. Place the patties on a parchment-lined cookie sheet and set in the refrigerator for at least 15 minutes, until firm.

While the falafel patties are chillin’ in the fridge, make the tahini. Rinse out the food processor and place all of the ingredients, except the water, in it. Blend until smooth with no visible lumps or chunks of garlic. If the mixture is very thick like a paste, blend in a tablespoon at a time of warm water until you achieve a creamy texture. Set aside.

Preheat the oven to 375°F. Set the same large skillet used for the spices over medium-high heat. Pour in about 1 tablespoon of olive oil. Once the oil is hot, add the falafel patties and sear on each side for 3 to 5 minutes, using a set of tongs to flip carefully, until golden brown and firm but not hard to touch.

Then transfer to the same parchment-lined cookie sheet. Bake for 10 to 12 minutes, until completely heated through, cooked on the sides, and very firm to the touch. Remove and cool for 2 minutes.

While the falafels bake and cool, prepare the pears. Wipe down the same large skillet, set over medium heat, and add the olive oil. Once hot, add the sliced pears and sauté in the olive oil for 1 to 2 minutes, until there is some caramelization on the edges of the pears. Sprinkle in the cumin powder, a pinch of salt, and 2 grinds of black pepper. Sauté for 2 to 3 minutes, until the pears have softened to fork-tender and are golden, but still intact. Remove and set aside.

Place the butter lettuce leaves on a platter. Layer 1 to 2 falafel patties onto each leaf, top with 2 to 4 slices of pear, grape tomatoes, a drizzle of tahini, and a garnish of scallions. If traveling, chop the lettuce up and toss with the tomatoes and scallions and place in one container. Layer on the cumin pears, then the falafel patties, and pack the tahini separately to make for a falafel salad bowl.