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For the falafels:
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In a large bowl, soak the beans overnight in the water. Add more water if the beans are not completely immersed in the water.
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The next day: Preheat oven to 400 F. Line a rimmed sheet pan with foil. Spray the foil with cooking spray or oil.
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Drain and rinse the beans and add them to the bowl of your food processor. Add the remaining falafel ingredients (parsley through salt) and pulse until a dough forms. It should be a wet dough but you should be able to form the falafel. If it's too loose add more flour a little at a time until it just comes together. You don't want the dough to be too dry.
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Form the falafel into small hockey puck-sized lumps and line them up on the foil-lined pan. Spray them with cooking spray or oil. Bake for 15 minutes. Remove the pan from the oven, flip them over and bake for 15 to 20 more minutes until lightly browned. Remove from oven when done.
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For the yogurt rounds:
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Place crushed pistachios in a small bowl. Scoop 1 teaspoon of the drained yogurt into the bowl of crushed nuts. Sprinkle some nuts around the yogurt until it's covered then form it into a ball. Set aside on a plate. Repeat with the rest of the yogurt and nuts.
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For the vinaigrette:
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Combine the ingredients stirring vigorously until incorporated
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Assemble your preferred salad ingredients with the falafel and the yogurt rounds. Top with dressing and gently toss to combine. Enjoy!
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Note: To drain the yogurt place a paper coffee filter inside a mesh strainer (sieve), scoop 1 cup of yogurt into the filter. Place a bowl under the strainer and put them into the refrigerator to drain overnight.
