Put the 300g of falafel chickpeas in a large bowl with the ½ tsp of baking soda. Put the 225g of hummus chickpeas in a second bowl with half of the hummus baking soda, which is ½ tsp. Cover both with at least three times their volume of cold water, because chickpeas expand dramatically as they soak. Leave at room temperature for 12–24 hours, or refrigerate the bowls if the kitchen is warm, until plump and slightly split at the skins. Drain and rinse both batches under cold running water before using. That soak without any cooking is what hydrates the chickpeas while keeping their cell walls intact for a crisp crust.

Add the drained falafel chickpeas to a food processor with the 1½ tsp of fine sea salt, working in two batches if the bowl is small. Pulse in 15–20 short bursts until the pieces are 2–3mm and no whole chickpeas remain, a texture like coarse wet sand rather than a smooth paste. Add the chopped onion, 4 garlic cloves, parsley, cilantro, 1½ tsp of cumin, 1 tsp of coriander, 1 tsp of black pepper, the lemon zest and the cayenne. Pulse in short bursts, scraping down the sides often, until the mixture is thick and holds together when pressed between your fingers, with visible green flecks throughout. That coarse sandy texture is what builds the airy interior and crunchy exterior, while a smooth purée would fry dense.

Transfer the mixture to a bowl, cover it tightly with plastic wrap and refrigerate for 1–2 hours. Use this window to pickle the cabbage and make the hummus. The mixture should come out cold, firm and only lightly tacky rather than wet and sticky, with the colour still bright green. If it still feels loose, leave it a little longer before shaping. That rest is what lets the coarse chickpea pieces hydrate evenly from the herb and onion moisture, and the cold firms the mixture so it compresses into clean discs that hold together in the oil.

Slice the 300g of red cabbage as finely as possible with a mandoline or a sharp knife, then pack it into a clean jar or heatproof bowl. In a small saucepan, combine the vinegar, 120ml of water, 20g of sugar, 8g of salt, the smashed garlic clove and the optional cumin seeds and chili flakes. Bring to a gentle simmer, stirring until the sugar and salt dissolve, then pour the hot brine over the cabbage and press it down until every strand is submerged. Cool to room temperature, about 30 minutes, then cover and refrigerate. It is usable after 30–60 minutes and deepens over the first 4 hours. Keep the brine assertively acidic, because that sharpness is what cuts through the hummus and fried falafel.

Drain and rinse the soaked hummus chickpeas, put them in a pot and cover with plenty of fresh water. Add the remaining ½ tsp of baking soda, bring to a boil, skim off any foam and simmer gently until the chickpeas are completely soft and crush easily between two fingers. Drain well. In a clean food processor, blend the 140g of tahini first with the lemon juice, lemon zest, smashed garlic, 1 tsp of cumin and a little salt until thick and pale. With the machine running, add the 100ml of ice-cold water gradually until the mixture turns pale and fluffy. Add the chickpeas and blend until very smooth, then season with salt and pepper to taste. That tahini-first sequence is what makes the hummus silky.

Remove the chilled mixture from the refrigerator. Sprinkle the 1 tsp of baking powder evenly over the surface and fold it gently through until evenly distributed. If the mixture is too wet to hold a disc without spreading, refrigerate for another 30 minutes or fold in 1–2 tbsp of chickpea flour. Line one tray with parchment paper for the shaped falafel and another with paper towels for draining. Using a medium cookie scoop or 2 tablespoons, portion the mixture and press each portion firmly into a flat disc about 5–6cm across and 2cm thick, making 20–24 in total. That late addition is what saves the baking powder’s carbon dioxide for the first minutes of frying.

Heat 2–3cm of neutral oil in a large, deep skillet over medium-high heat to 170–180°C, checking with a cooking thermometer. A small piece of the mixture dropped in should sizzle vigorously and float at once. Fry the discs in batches of 5–6 without crowding, 3–3½ minutes on the first side without moving them, then flip with a thin spatula and fry the second side for 3–3½ minutes, until deep, even golden-brown and cooked through with no raw, pasty centre. Drain on the paper towel tray, season lightly with fine sea salt while hot, and let the oil recover between batches. That steady oil temperature is what builds a crunchy crust before the centre dries out.

Spread the hummus into a wide, swooped layer in a shallow bowl or on each plate, then press a deep well into the centre with the back of a spoon. Drizzle extra-virgin olive oil into the well and dust with smoked paprika. Arrange 5–6 falafel per person alongside, add a generous portion of the drained pickled cabbage, and scatter over the roughly chopped parsley. Serve with warm pita for tearing and scooping. That vivid purple-pink cabbage against the golden falafel and pale hummus is what gives the plate its visual contrast and its sharp, fresh counterpoint.