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Mash the chickpeas with a potato masher or a fork in a large bowl. (don't be tempted to put them in the food processor, they will be too finely ground. They need to be mashed.) Once they are all mashed well add the baking powder, onion, garlic, cumin, coriander, cayenne, parsley, cilantro, breadcrumbs, flour, salt, pepper, and lemon juice and mix well.
Heat enough vegetable oil in a pan so that the falafel has enough room to float over medium-high heat to 375 degrees. Form the chickpea mixture into balls or patties as you fry them. Cook the falafel in oil just until they are golden brown, remove them from oil with a slotted spoon, and drain them on paper towels, letting them cool while you assemble the salad and its dressing.
For the vinaigrette, whisk all the ingredients together in a small bowl well until creamy. Taste for seasoning. Assemble the salads with greens, tomatoes, falafel, olives, feta cheese, onions, and beets. Dress the salad with vinaigrette and serve.
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