Add dried chickpeas to a large bowl of water and soak for at least 8 hours or overnight until almost doubled in size.

Drain chickpeas and add to a food processor and pulse until finely ground, then transfer to a large bowl and set aside.

In the same food processor, add the onion, garlic, herbs and spices and pulse until finely ground, then add the herbs mixture to the ground chickpeas and give a good stir.

Add the flour, baking soda and baking powder and give everything a good mix until well incorporated.

Meanwhile, heat a large skillet with vegetable oil until it shimmers or to about 350 degrees. and form about a tablespoons worth of falafel mixture into a ball.

Fry 4-6 falafel for for 3-5 minutes per side until deeply golden brown. Once done, remove to a paper towel lined rack and immediately sprinkle with Kosher salt.

For the chopped salad, mix all of the ingredients together and set aside until ready to serve.

For the tahini yogurt sauce, add all ingredients to a small food processor and blend until smooth. You can also whisk by hand. Add more or less water for desired consistency.

To serve falafel bowls, add arugula or greens to the bottom of a bowl and arrange cubed feta and top with dried mint or za'atar. Add a dollop of hummus, drizzled with olive oil along with the chopped salad, falafel and good drizzle of tahini yogurt sauce.