Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Make the falafel. In a food processor, combine the parsley, garlic, lemon zest, lemon juice, cumin, coriander, chili powder, and salt and pepper to taste. Pulse to completely combine, about 30 seconds. Add the chickpeas and pulse until incorporated but still chunky. Transfer the mixture to a medium bowl and add the almond flour. Mix again to form a dough. Using your hands, form the mixture into eight balls and place them on one of the prepared baking sheets. Press down with a spatula to flatten them into more oblong patties. Refrigerate for 15 minutes to help firm up, if desired. Roast the falafel for 35 to 40 minutes, flipping once halfway through, or until the patties are firm and browned.
While falafel bakes, prepare the tahini sauce. Place the ingredients in a bowl and whisk together until smooth. Set aside.
On the other baking sheet, spread the butternut squash noodles out, drizzle with the olive oil and season with salt, pepper and garlic powder. Toss well to combine and roast in the oven for the last 10 minutes of the falafel’s cooking.
While butternut squash cooks, place a large skillet over medium-high heat and add in the kale. Season with salt and pepper and cook until wilted, about 5 minutes.
Build your falafel bowls: add butternut squash noodles, kale, and falafel to four bowls. Drizzle each with tahini sauce, garnish with hemp seeds and serve.