Place dried chickpeas in large bowl and cover with several inches of water. Allow to soak 24 hours, check water level before going to bed and refill as necessary to keep covered with plenty of water. The next day, drain chickpeas and lay out to dry on towel.

Prepare tabbouleh salad. Bring 1 c water or broth and salt to boil, add couscous and stir. Remove from heat and cover. Let sit about 15 minutes, or until all of the liquid is absorbed and couscous is tender and fluffy. Chill couscous in covered bowl in refrigerator.

Combine all falafel ingredients except baking powder and canola oil in food processor. Depending on the size of your food processor, you may need to process ingredients in batches. Chill processed mixture at least one hour.

Combine remaining tabbouleh ingredients together once couscous has chilled. Continue to chill in refrigerator.

Heat 1" of canola oil in large pot or frying pan over medium heat until water immediately sizzles when flicked into oil. 

Mix baking powder into chilled falafel mixture. Form falafel into equal-sized balls, slightly flattening into discs about ½" thick. 

Place falafel into hot oil, taking care not to crowd the pan too much, or oil temperature will drop. Each falafel should immediately begin sizzling when placed in oil, otherwise oil is not hot enough. 

Once each falafel begins to brown up the sides, flip over (2-3 minutes each side). When each falafel has lightly browned, let drain on paper towel-lined plate.

Serve hot falafel with tabbouleh, tzatziki sauce, hummus, over a salad or in a pita wrap.