Step 1: Soak the Chickpeas

Place chickpeas in a large bowl.
Cover with water 4 inches above the beans.
Soak in the refrigerator for 12 to 24 hours.

Step 2: Prep the Sauces

Whisk honey, adobo sauce, chopped chipotle, and garlic in a

small bowl for the hot honey.
Whisk all crema ingredients together in a separate small bowl.
Set both sauces aside.

Step 3: Toast and Grind Spices

Add cumin and coriander seeds to a cast-iron skillet over medium heat.
Stir continuously until fragrant and slightly darker.
Cool the seeds in a small bowl.
Grind completely using a mortar and pestle.

Step 4: Build the Falafel Mixture

Drain, rinse, and pat the soaked chickpeas dry with a towel.
Pulse chickpeas in a food processor until coarsely crumbly.
Squeeze all juice out of the minced onion to remove moisture.
Add onion, jalapeño, garlic, parsley, cilantro, lime zest, spices,

and salt to the processor.
Pulse until herbs are finely chopped without turning into a paste. 

Step 5: Chill the Dough

Transfer the mixture to a large mixing bowl.
Whisk chickpea flour and baking powder together in a small dish.
Sprinkle flour mixture over the falafel dough and mix thoroughly.
Rest the dough in the refrigerator for 1 hour.

While the dough chills, prepare/slice all of your toppings.

Be sure to squeeze a little lime juice on avocado to prevent browning.

Step 6: Shape and Fry 

Shape 2.5 to 3 tablespoons of dough into a ball.
Flatten gently into a patty and repeat for all dough.
Pour 1/2 inch of oil into a frying pan over medium heat.
Heat oil to 350°F.
Fry patties in small batches until brown on both sides and cooked through.
Drain cooked falafel on paper towels.

Step 7: Serve

Keep cooked batches warm in a 200°F oven if needed.
Serve immediately with flatbread, toppings, and the prepared sauces.