Soak 1 cup of dried chickpeas in plenty of water overnight (8-12 hours). After soaking, drain and pat dry before using.

Place ½ cup of bulgur wheat in a bowl, cover with boiling water, and let it sit for 20 minutes until soft but chewy. Drain and fluff with a fork.

In a food processor, combine the soaked chickpeas, parsley, mint, onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Pulse in short bursts until the mixture holds together but still has texture.

Transfer the falafel mixture to a bowl, cover it, and chill for 30 minutes to firm up.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.

Shape the falafel mixture into tablespoon-sized balls or small patties. Place them on the baking sheet and brush the tops lightly with olive oil.

Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

In a large bowl, combine soaked bulgur, diced tomatoes, cucumber, green onions, chopped parsley, lemon juice, salt, and pepper. Toss well and set aside.

Whisk together tahini, lemon juice, a pinch of salt, and 2-3 tablespoons of water until smooth and pourable. Adjust seasoning as needed.

To assemble, start with a scoop of hummus in each bowl, add a handful of tabbouleh, top with 4-5 falafel balls, and drizzle with lemon tahini dressing.

Garnish with extra parsley or sumac if desired.