Before anything else, soak the chickpeas for 24 hours. Yes, you heard right. This ensures they soften adequately and yield a crispy yet tender falafel.

In a food processor, combine all the falafel ingredients—chickpeas, herbs, onion, garlic, serrano pepper, lemon zest, lemon juice, and all the spices. Blend until it’s coarse but uniform, ensuring not to over-process. Add flour and baking soda and mix well.

Roll the mixture into small balls or patties. You can use an ice cream scooper for uniformity. Place them on a tray and refrigerate for at least 30 minutes to firm up.

Heat oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy. It should take around 3-4 minutes per side. Drain on paper towels.

While the falafel cools, mix the shredded cabbage, carrots, and onions in a large bowl. In a separate bowl, whisk together water, vinegar, salt, pepper, smoked paprika, olive oil, lemon juice, and sugar. Pour this dressing over the veggies and toss well.

In a medium bowl, whisk together tahini, lemon juice, olive oil, warm water, and salt until smooth. Adjust the consistency with more water if needed.