In a large bowl, add the dried beans and cover with cool water. Allow beans to sit overnight in the water. If you're short on time, you can bring the beans to a boil for 2 minutes, turn off the heat ahdn allow the beans to sit in the warm water for an hour. When done, drain and rinse.
Then in a food processor, pulse the beans until texture looks crumbly and there are no large pieces left. Transfer beans to a large bowl.
In the same food processor, add the kale, mint, parsley, onion, garlic and spices. Pulse everything together until it looks almost looks like a paste. Add mixture to the beans.
Use a large spatula to mix the beans and herbs together. Then add flour, baking powder and baking soda. Mix everything well.
Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
The falafel should be crisp on the outside and soft on the inside.
Lay the falafel on a paper towel pine baking sheet and sprinkle with salt.
To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.