Cut the dates into pieces, the figs into wedges and roughly chop the pecan nuts. Prepare the cranberries and pomegranate seeds.
Make the dressing: chop the onion as finely as possible and mix with the olive oil, pomegranate syrup and balsamic vinegar using a whisk until well-combined. Add salt and pepper to taste.
Make sure the lettuce is dry by using a salad spinner (if you washed it yourself) and arrange the lettuce like a wreath on a nice large plate.
Divide the dates, figs, pomegranate seeds, pecan nuts and cranberries over the wreath salad.
Just before serving, bake the falafel balls according to the instructions on the package until crispy brown, and divide them over the salad. Drizzle with some dressing and serve the rest separately.