For the falafel:
Preheat oven to 350F. Ensure oven rack is in the middle position. Grease a rectangular tart pan with cooking spray or vegetable oil.
Add chickpeas to food processor and pulse until you get a powdered texture.
Add onions, garlic, parsley, cilantro, cumin, cardamom and salt. Blend until smooth.
Spread mixture evenly into tart pan and up the sides.
Bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes at room temperature.
For the tzatziki:
Soak cashew in boiling water for 10 minutes or overnight if you don’t have a high-powered blender. Add cashews and tofu to blender. Blend on high until smooth and creamy, scraping down the sides as needed.
Meanwhile add cucumber to a paper towel and squeeze to remove some of the moisture. Add cucumber along with cream from the blender to a bowl. Stir in garlic powder, fresh lemon juice, dill, salt and pepper. Taste and adjust seasoning as desired.