In a small bowl, mix together whole wheat couscous and boiling water. Allow to sit for 5 minutes.
In a food processor, blend together chickpeas, flour, Feta cheese, green onions, zucchini, carrots, parsley, garlic, cumin, cayenne pepper and whole-wheat couscous until a coarse blend is formed.
Take ¼ cup (60 mL) of the chickpea blend in hand and squeeze it together, forming into ½ inch thick patties and setting aside. Form eight patties in total.
Heat oil in a large non-stick skillet over medium heat. Pan fry the falafels for 2 minutes on each side or until golden brown.
In a medium sized bowl, whisk together yogurt, cucumber, garlic, dill, salt, black pepper and lemon zest.
Toss greens in ¼ cup (60 mL) of the tzatziki sauce and divide into 4 separate bowls. Top each salad with 1 tbsp (15 mL) of pickled turnips, diced cucumbers, and diced red peppers. Finish by placing two falafels on top of each salad and serve with half a slice of pita bread.