1-First, soak dried chickpeas overnight in cold water for at least 12 hours so they become soft but not mushy. Drain them thoroughly before using to get that ideal texture for your falafel.

2-Second, in a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper if you like heat, salt, and baking powder. Pulse until the mixture is coarse and well-mixed, but not a paste, to keep the falafel light and airy.

3-Third, transfer the mixture to a bowl and stir in flour gradually to bind it. Chill in the refrigerator for 30 minutes to make shaping easier and help the flavors meld.

4-Fourth, shape the chilled mixture into small balls or patties, ready for cooking. This step is where you can get creative with sizes based on your crowd.

5-Fifth, heat oil in a deep pan to 350°F (175°C) and fry the falafel in batches, turning occasionally, until they’re golden brown and crisp, about 3-4 minutes per side. Air fryer tips for sides like fries can complement this perfectly.

6-Sixth, drain the falafel on paper towels to remove excess oil. Then, arrange them on a large tray as directed: place a soup plate in the center and add the hot falafel, keeping them warm to avoid dryness.

Follow the full directions for assembly: position sauces and pickled onions in small bowls at the tray corners, fan out cut pita or flatbreads, add fresh veggies in gaps, and finish with vegan feta and olives. As noted in the recipe, add herbs or extra tahini just before serving to keep everything fresh. For a healthier twist, bake at 375°F (190°C) for 25-30 minutes, turning halfway, though frying gives the best crunch.