For the Falafel:

1. Drain the soaked chickpeas thoroughly and pat them dry with a paper towel.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, black pepper, and cayenne (if using).
3. Pulse until the mixture is finely ground but not pureed. It should hold together when pressed.
4. Form the mixture into small balls or patties, about 1-2 inches in diameter.
5. Heat oil in a deep skillet over medium heat. Fry the falafel in batches for 3-4 minutes on each side, until golden brown. Alternatively, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
6. Place the cooked falafel on a plate lined with paper towels to drain excess oil.

For the Hummus:

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
2. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
3. Transfer to a serving bowl and drizzle with olive oil. Garnish with paprika or parsley if desired.