Preheat your oven to 180 degrees Celcius and line a baking sheet with parchment paper.
Wash and dry potatoes. With a sharp knife, cut slits into the potatoes, leaving the bottoms intact (about 3/4 through). Brush the potatoes and the slits with olive oil and season with salt and paprika powder. Place them on the baking sheet and bake for 30 minutes.
While the potatoes are baking, start preparing the falafels. Rinse and drain chickpeas, then blend them with an Immersion blender.
Finely mince garlic, chop parsley, then combine all falafel ingredients in a bowl and form 8-10 small balls. Brush them with a bit of olive oil and then place them on the baking sheet next to the potatoes.
Meanwhile, wash and chop cucumber, red bell pepper, baby spinach and avocado and divide them between two bowls.
To make the dressing, simply mix together all ingredients in a bowl. Add salt and freshly ground pepper to taste.
Once the baking time is up and potatoes and falafels are baked through and golden-brown, add them to the bowls and drizzle everything with the dressing.