In the bowl of a food processor fitted with blade attachment, add chickpeas, onion, parsley, cilantro, baking powder, cumin, salt and lemon zest and juice and pulse-chop until combined.

Add chickpea flour a tablespoon at a time until a soft, pliable dough is achieved, pulse-chopping after each addition.

Divide dough into equal pieces and roll each piece into a ball, then cover with plastic wrap and refrigerate for half an hour.

Fill a small saucepan half full of oil, set over medium-high heat and heat to 350°F.

Working in batches, if necessary, deep fry falafel balls until crisp and golden, about 3 to 5 minutes, then transfer to paper towel to drain and season lightly with kosher salt.

In a large bowl, toss together kale, farro, chickpeas, pumpkin seeds, hazelnuts, and sunflower seeds. Set aside.

In a small bowl, whisk together vinegar, olive oil, and pumpkin oils, Dijon mustard, Worcestershire sauce, orange zest and juice, sumac and cayenne until blended, then pour on kale mixture, toss well to coat, season to taste with salt and pepper and spoon kale salad onto a serving platter.

Tear the falafel balls into small pieces and toss salad with feta and seedlings and serve.