Rinse and drain canned chickpeas well. Spread on a paper towel and pat dry. For a firmer texture, remove and discard loose skins by rubbing gently between towels (optional).

Pulse base

In a food processor, combine the chickpeas, shallot, garlic, parsley, cilantro, cumin, coriander, smoked paprika, red pepper flakes, lemon juice, baking powder, salt, and pepper. Pulse in 6–8 short bursts until coarsely ground—mixture should hold together but still have texture. Scrape down bowl as needed.

Add crab and binder

Transfer the pulse mixture to a bowl. Gently fold in the crab meat, flour, and breadcrumbs (if using). Be careful not to overwork so the crab stays in flakes. The mixture should be moist but able to form small patties; if too wet, add up to 1 tablespoon extra flour or 1 tablespoon breadcrumbs.

Form falafel

With lightly oiled hands, shape mixture into 6–8 patties (about 2½–3 inches across and 3/4 inch thick) or golf-ball size for bite-sized. Press gently to compact so they hold together during cooking. Place on a plate and refrigerate for 15–20 minutes to firm up.

Pan-fry

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add falafel patties without crowding. Cook 3–4 minutes per side until deep golden brown and crisp (reduce to medium-low if browning too quickly). Add remaining 2 tablespoons oil as needed and cook remaining patties. Transfer to a paper towel–lined tray and keep warm in a low oven (200°F/95°C) while finishing.

Spicy Gazan Tomato Salsa

Combine the diced tomatoes, red onion, parsley, mint, lemon juice, olive oil, aleppo pepper (or chili flakes), salt, and black pepper in a bowl. Stir gently and let sit for at least 10 minutes to marry flavors. Adjust seasoning to taste.

Harissa Aioli

Whisk together mayonnaise, harissa paste, lemon juice, garlic, olive oil, and salt until smooth. Taste and adjust harissa or lemon to reach desired heat and brightness. Keep chilled until serving.

Assemble & Serve

Warm pitas or buns if using. Spread about 1 tablespoon harissa aioli on each pita or bun half. Place a handful of microgreens or arugula, then a crab falafel patty. Spoon 1–2 tablespoons of the Gazan tomato salsa over the patty. Drizzle a little extra olive oil and finish with a squeeze of lemon. Serve immediately while falafel are hot and crisp.

Make-ahead and reheating: refrigerate cooked falafel up to 2 days. Reheat in a 375°F (190°C) oven on a baking sheet 6–8 minutes to re-crisp. Prepare aioli and salsa up to 24 hours ahead; bring salsa to room temperature before serving.