Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
Make the falafel. In a food processor, combine the parsley, garlic, lemon zest, lemon juice, cumin, coriander, chili powder, salt and pepper. Pulse to completely combine, about 30 seconds. Add the chickpeas and pulse until incorporated but still chunky.
Transfer the mixture to a medium bowl and add the almond flour and onion. Mix again to form a dough. Using your hands, form the mixture into eight balls and place them on one of the prepared baking sheets. Press down with a spatula to flatten them into patties, cupping to keep them compact. Refrigerate for 15 minutes to firm up.
Transfer the baking sheet to the oven and bake for 35 to 40 minutes or until the patties are firm and browned, flipping once halfway through.
Trim the beet noodles and spread them on the second baking sheet, spacing them apart, and roast with the falafel for 15 minutes or until al dente.
Meanwhile, in a small bowl, combine the tomato, cucumber, cilantro and olive oil. Season with salt and pepper.
Make the tahini dressing. Place all ingredients for the dressing in a small bowl (or food processor) and mix to combine. Add 1 to 2 tablespoons of water as needed to thin. Taste and adjust seasonings to your preferences.
Divide the beet noodles among four bowls and top each with two falafel patties and a spoonful of the tomato salad. Drizzle with tahini dressing and serve.
Optional: sprinkle with hemp seeds and sliced avocaod