Rinse and drain chickpeas and place in the bowl of a food processor, along with the scallions, cilantro, mint, garlic, salt, cumin, and coriander. Pulse until the mixture is finely chopped, but not mushy or too fine. Add the flour and baking powder and give it a few more pulses to combine.
Use a small 2-inch scoop to portion and form 2-inch balls, rolling them with your hand. Let it sit for about 10 minutes.
While the falafel rests, start assembling the salad. Mix together the mixed greens, cucumber, tomato, and onion in a large bowl.
Make the dressing by placing the garlic, lemon juice, olive oil, vinegar, honey, cilantro, salt, pepper, cumin and coriander in a small bowl or jar. Whisk well (or cover jar and shake). This can be made a day in advance.
Add about 2-3 tablespoons dressing on the salad and toss. Reserve the remaining dressing for serving.
Heat the olive oil in a skillet, ideally about 8-10 inches in diameter, so that you have about 1/4-inch of oil, over medium heat. When the oil is warm, add the falafel to the pan and fry until brown on all sides. Drain on a paper towel. This can be done in advance and kept warm in a 175°F warm oven until ready to serve.
Toast the pita and slice in chunks.
Place the falafel and some pita bread on the salad, and serve immediately with additional dressing and pita on the side.