1-Soak dried chickpeas in cold water for 8-12 hours or overnight. Drain thoroughly before use to ensure proper texture.

2-In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is finely ground but not pureed.

3-Transfer the mixture to a bowl and mix in baking powder and chickpea flour. Let it rest for 30 minutes to bind.

4-Shape the mixture into small patties or balls, about 1.5 inches in diameter, to make 24 falafel.

5-Heat olive oil in a frying pan over medium heat (about 350°F or 175°C). Fry falafel in batches until golden brown and crispy, about 3-4 minutes per side.

6-Drain on paper towels to remove excess oil.

7-Arrange components on a large tray: Place a bowl in the center for the 24 falafel. Surround it with small bowls containing the dips (¾ cup hummus, ¾ cup vegan garlic yogurt sauce, ¾ cup baba ganoush, ¾ cup ezme, ¾ cup tahini sauce) and ½ cup pickled sliced onions for visual balance.

8-Fan the 6 small pita breads or 3 large flatbreads (cut into pieces) around the central falafel bowl.

9-Add freshly cooked 17 ounces French fries (or alternatives like pita chips) around the dips.

10-Fill larger gaps with fresh vegetables (1 cup cherry tomatoes, 1 cup sliced cucumber, 1 cup large pickled cucumbers).

11-Distribute 1 cup cubed vegan cheese alternative and 1 cup marinated olives evenly in remaining spaces.

12-Add hot falafel to the central bowl last. Garnish immediately before serving with herbs, spices like za’atar or sumac, lemon zest, cracked pepper, or an extra drizzle of tahini sauce to maintain crispness.