Toast cumin and mustard seeds in a dry skillet until they pop, then grind into a powder. Heat oil in a heavy pot and bloom the spices, bay leaves, and dried chiles for 20 seconds.

Sauté the onions and garlic for 5 minutes until soft, then stir in the turmeric and paprika. Whisk the chickpea flour with a half cup of water until smooth, then stir into the pot.

Add the remaining water and tamarind liquid, bring to a boil, then simmer for 15 minutes. Finish the broth by stirring in garam masala, fresh jalapeño, and mint.

To serve, break the samosas and falafel into pieces in each bowl. Ladle the piping hot broth over them and top with crunchy shredded cabbage and fresh cilantro.