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Drain black-eyed peas. In a large bowl, whisk to combine chickpea flour and baking powder. To a large food processor, add the peas and remaining ingredients; process until thoroughly combined. Wearing gloves, combine the chickpea flour mixture with the black-eyed pea mixture. Portion into 30-gram blocks.
Heat oven to 325°F. In a bowl, whisk to combine Worcestershire, oil, honey, and spices. Add seeds, tossing to coat. Onto a parchment-lined sheet tray, spread mixture. Bake 10 minutes, until seeds are crisp and puffy.
In a Vitamix blender, combine sesame, salt, and honey; blend well but do not allow to heat. While blending, stream in oil. When emulsified, add herbs and blend well, careful not to overheat.
In a Vitamix blender, combine all ingredients for the Preserved Lemon Dressing and blend until emulsified. Pour into a squeeze bottle.
In a fryer, heat oil to 350°F. Fry 4 blocks of Black Falafel until deeply golden and crisp; drain. In a large bowl, toss greens, onions, and cabbage with 3 tablespoons Preserved Lemon Dressing. Transfer salad to a serving bowl and drizzle with 3 tablespoons Sesame-Herb Dressing. Top with avocado, 1 tablespoon Spiced Pumpkin Seeds, and Black Falafel.