Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. 

In a high powered blender or spice grinder, blend the oats until a fine powder. Pour into a bowl. Stir in the cumin, coriander, salt, baking soda, and cayenne, and set aside.

In a food processor, combine the cilantro, parsley,onion, and garlic, pulsing to coarsely chop. Add chickpeas, and pulse on low until a chunky mixture forms (not smooth), stopping to scrape down the sides every so often.

Add the chickpea mixture to the oat mixture, and use your hands to combine evenly. Using a cookie dough scoop, scoop balls and lightly shape with your hands.

Place on the prepared baking sheet. Just before placing in the oven, liberally spray both sides with olive oil cooking spray. Bake for 12 minutes on each side. 

Make the sauce by whisking all ingredients until smooth. 

Assemble salad with fresh lettuces, falafel, pickled red onion, extra herbs, tahini sauce, and socca or pita.