If you haven't already: cover dried chickpeas with plenty of cold water and soak 12–24 hours; drain and rinse thoroughly before using. Do not use canned chickpeas for the classic texture.

Process mixture

In a food processor, combine soaked and drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, cardamom (if using), salt and pepper. Pulse in 10–15 short bursts until a coarse, moist, slightly grainy paste forms. Scrape down sides as needed. Avoid overprocessing into a paste.

Bind and rest

Transfer mixture to a bowl and stir in the flour and baking powder until evenly incorporated. Cover and refrigerate 30–60 minutes to firm up (this helps shape and crisping).

Form falafel

Using wet hands or a small spring-loaded scoop, form balls or patties about 1.5 inches (approximately 2 tbsp) each. Place on a tray and chill 10 minutes to hold shape.

Fry falafel

Heat 1–2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry falafel in batches without overcrowding, 3–4 minutes per side until deep golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray; season lightly with a pinch of salt while hot. Alternatively bake at 425°F (220°C) for 15–20 minutes, turning halfway, for a lighter version.

Hummus

Blend hummus

In a food processor combine drained canned chickpeas, tahini, garlic, lemon juice, olive oil and salt. Process until smooth, adding 1–2 tbsp water as needed to reach a spoonable, creamy consistency. Taste and adjust lemon or salt. Transfer to a bowl and set aside.

Pickle Relish

Combine chopped dill pickles, diced red onion, chopped capers and chopped dill in a small bowl. Stir in olive oil, lemon juice and black pepper. Taste and adjust; set aside to let flavors meld.

Chimichurri

Whisk together chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt and pepper in a bowl. Let sit at room temperature at least 10 minutes for flavors to marry.

Curry Mayo

Stir together mayonnaise, curry powder, lemon juice and salt until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Crispy Onions

Toss thinly sliced onions with flour and salt until evenly coated. Heat 1/2 cup oil in a skillet over medium-high. Fry onions in batches, stirring, until golden brown and crisp, about 4–6 minutes. Use a slotted spoon to transfer to paper towels to drain. Reserve for assembly.

Assembly

Warm pita or flatbreads briefly in a dry skillet or oven (2–3 minutes at 350°F). Spread 2–3 tablespoons hummus inside each pita or on each flatbread.

Place 3 falafel balls (or 2 patties) per pita on top of the hummus. Spoon 1–2 tablespoons pickle relish over the falafel, then drizzle 1 tablespoon chimichurri and 1 tablespoon curry mayo per sandwich.

Add a handful of mixed greens and tomato slices. Top with a generous pinch of crispy onions for crunch. Finish with a squeeze of lemon and additional salt to taste.

Serve immediately while falafel and onions are hot and crisp. Leftovers: keep components separately in airtight containers in the fridge up to 3 days; re-crisp falafel and onions in a hot oven or skillet before assembling.