In a food processor, blend the garlic, parsley, cilantro and oil until smooth. Add the chickpeas, lemon juice, harissa, cumin, salt and pepper and blend until smooth. Add the flour, panko and chickpea flour and pulse just to combine. If the mixture is too wet, add more flour, 1 teaspoon at a time, until it comes together like a dough. If it's too dry, add water 1 teaspoon at a time. Chill the mixture while you prepare the rest of the dish.
To make the garlic sauce, blend the garlic, salt and juice from half the lemon in a blender until mostly smooth. With the motor running, drizzle in the oil until it becomes thick. Then alternate between adding oil and lemon juice until you reach your desired consistency. It should be like mayo. Add water as needed after using the lemon juice.
To make the vinaigrette, rinse out the blender. Combine all the ingredients other than the oil and fresh herbs in the blender and purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in the herbs and season with salt and pepper.
Heat a large skillet over high heat with a drizzle of olive oil. Form the chickpea mixture into 2-inch cakes and when the pan is hot, sear each cake for 2-3 minutes per side, until golden.
In a large bowl, toss together the kale, cabbage, cucumber, feta, olives, mint and harissa vinaigrette. Top with seared chickpea cakes and serve with garlic sauce.