Cook quinoa according to package instructions. I recommend cooking it in vegetable broth to add flavour.
Place the shredded cabbage in a large pan and cook for 15 minutes or until soft. Use a splash of water to prevent sticking. Then add garlic, chili flakes, salt and pepper. Once the cabbage starts to slightly brown, add the lemon juice and turn off the heat.
In the meantime, prepare your falafel according to package instructions. I have linked the exact falafel mixed I used in the notes.
Assemble your salad by adding mixed leafy greens, quinoa, cucumber, lemon garlic cabbage, falafel, hummus, pomegranate seeds and fresh parsley to a bowl.