Soak the dry chickpeas in a bowl of water 8- 24 hours on the counter (make sure they are covered with water). Drain and blot dry. You should have 2 cups.

In a food processor, place the garbanzo beans, onion, garlic, jalapeno, cilantro, salt, spices, baking soda, and olive oil. Pulse repeatedly, scraping down the sides, until the mixture sticks together and forms a granular thick paste. See photo above.

With wet hands form 4 patties compressing them tightly and place them on a parchment lined baking sheet and refrigerate for 15-20 minutes while you prep your burger ingredients.

If baking, pre-heat oven to 400F. If air frying preheat to 375F . You can also pan-sear in a skillet.

Make the quick pickled onions, and yogurt tahini sauce (or whatever you choose).

If baking, spray falafel tops with spray olive oil. Bake falafels 15 minutes, flip and spray tops with spray oil, bake this golden. Pan sear in a cast iron skillet over medium heat with a generous amount of olive oil, until each side is golden, and finish heating through in a warm oven. Air fry on greased grates-spray top of falafel with olive oil, air fry for 7-8 minutes, flip, and air fry until golden, another 7 mins.

Assemble the burgers: Spread tahini yogurt on buns, add a little zhoug if using, top with falafel burger, sliced tomato and cucumber (season both with salt), micro greens and pickled onions. Enjoy!