lace the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. /p>
Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Place the fresh leaves of parsley, cilantro and dill in a large food processor
Pulse to finely chop the herbs Now add the chickpeas, garlic and spices. Run the food processor 40 seconds at a time until all is well combined forming a smooth falafel mixture.
Transfer the falafel mixture into a container and cover tightly. Refrigerate for at least 1 hour or until ready to fry (up to one whole night).
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonful of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly.
Carefully drop the falafel patties in the oil, let them fry for about 3-4 minutes or so until medium brown. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, and tomato.
Using a mortar and pastel, crush the garlic cloves with the salt into a paste.
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend until smooth. It will be thick as it emulsifies.
Add a little bit of water and blend again. Continue to add water until you reach the desired consistency. It should have a runny, salad dressing-like consistency.
But if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!