Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Refrigerate and soak 12–24 hours until expanded and soft. Drain and rinse well before using.

Process mixture

Drain soaked chickpeas and transfer to a food processor. Add chopped onion, parsley, cilantro, garlic, cumin, coriander, black pepper and salt. Pulse in 8–12 short bursts until the mixture is coarse and holds together when pressed. Scrape sides as needed — do not over-process into a paste.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and flour (or chickpea flour) until evenly distributed. The mixture should be moist but not wet; if too wet, add up to 2 tbs more flour. Refrigerate 30 minutes to firm up and let flavors meld.

Form falafel

Heat vegetable oil in a heavy skillet over medium heat to about 350°F (175°C) (or heat enough oil to shallow fry about 1/4-inch deep). Using a 2-tablespoon scoop or your hands, form compact 1.5–2 inch patties or balls. Press gently to flatten slightly for even frying.

Fry falafel

Fry in batches without crowding, about 3–4 minutes per side, until deep golden brown and crisp. Adjust heat to maintain a steady sizzle without burning. Transfer to a paper-towel-lined tray and season lightly with salt. Keep warm in a low oven (200°F/95°C) while frying remaining falafel.

Hummus

Combine drained canned chickpeas, tahini, lemon juice, minced garlic, olive oil and salt in a blender or food processor. Blend until smooth, adding water or reserved chickpea liquid 1 tablespoon at a time to reach a spreadable consistency. Taste and adjust salt or lemon. Transfer to a bowl and drizzle a little olive oil on top if desired.

Pickle Relish

In a small bowl, mix diced pickles, red onion, capers (if using), chopped dill, apple cider vinegar, sugar and black pepper. Stir and let sit at room temperature for 10–15 minutes to marry flavors. Taste and adjust vinegar or sugar if needed.

Chimichurri

Combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt and black pepper in a small bowl. Stir until emulsified. Let rest 10 minutes to soften raw garlic and meld flavors. Adjust seasoning.

Curry Mayo

Whisk together mayonnaise, curry powder, lemon juice, sriracha (if using) and salt until smooth. Refrigerate until assembly.

Crispy Onions & Assembly

Crisp onions

Toss sliced red onion with flour, cornstarch and salt until lightly coated. Heat neutral oil in a small skillet over medium-high heat. Fry onions in batches, stirring and separating pieces, until deeply golden and crisp, about 2–4 minutes. Transfer to paper towels and season with a pinch of salt.

Warm bread and assemble

Warm flatbreads or pitas briefly in a skillet or oven. Spread 2–3 tablespoons of hummus on each bread. Place 3–4 falafel patties per sandwich on top of hummus. Spoon 1–2 tablespoons pickle relish over falafel, drizzle 1 tablespoon chimichurri and 1 tablespoon curry mayo per sandwich. Add a handful of salad greens or shredded cabbage, top with crispy onions and a squeeze of lemon. Drizzle a little extra virgin olive oil and season with salt and pepper to taste.