To make the falafel, make sure you soak the dried chickpeas overnight. They will double in volume the next day.
The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
Use a large spatula to mix the beans and herbs together. Add spices and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
Carefully place the falafel in the hot oil. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
Once dowe, remove to a paper toweled lined baking sheet and sprikle with salt. Set aside.
To make the falafel wrap, remove the thick stem from the collard green and lay 2 large collard greens together so they overlap.
Then spread about a tablespoon of beet hummus, 2 falafel, grilled eggplant, a few slices of cabbage and drizzle with tahini sauce.
Carefully wrap the collard, burrito style and use toothpicks to keep it on place.