• All ingredients ready? Let's begin!
  

Tahini Sauce

• Add the garlic and salt to the bowl of a food processor and pulse until the garlic is minced.
  
• Place the tahini paste and citrus juice in the processor and blend again to combine. Pour the water in through the hole of the lid while the processor is running. Keep it going until you achieve the desired consistency of a runny sauce.
  
• Add the parsley to the processor and pulse a couple of times just to combine everything. Transfer the tahini and lemon sauce to a jar with a lid and refrigerate until ready to serve with falafel.
  

Falafel

• Soak the chickpeas overnight in enough water to cover the beans by 2-inches with the baking soda added to the water. Set aside for a minimum of 12 hours and up to 24 hours.
  
• Drain the soaked beans and set them aside.
  
• To the bowl of a food processor, add the drained chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, pepper, and cayenne.
  
• Pulse several times until the mixture resembles a coarse meal that you can pull together into a ball. If it is too dry or crumbly, add water a little bit at a time.
  
• Place the mixture in a large bowl and cover it with plastic wrap. Place this in the refrigerator for at least 1 hour and up to 4 hours.
  
• Remove the bowl of falafel mixture from the refrigerator. Add the baking powder and sesame seeds to the mixture and stir or knead well with clean hands to incorporate these additional ingredients.
• Place 1-inch of oil in a frying pan that is over medium-high heat while you form the falafel patties.
  
• Using a cookie dough scoop or a soup spoon, grab about 2 tablespoons of the mixture and gently form it into a ball, being mindful not to compress too much so that it isn’t too dense. It helps to wet your fingers lightly so the dough doesn’t stick to your hands. Flatten the ball slightly to form more of a patty than a ball. Place this on a parchment-lined baking sheet. Continue with the rest of the dough until you end up with about 16 to 18 patties. Don’t worry if you have more or less.
  
• Fry the patties in a single layer, without crowding the pan, for 3 minutes or until the bottoms are browned. Carefully flip the patties over and continue to cook until completely browned and cooked through, approximately 3 more minutes.
  
• Transfer the cooked patties to a paper towel-lined platter to absorb any excess oil. Sprinkle with a little sea salt while still warm.
  
• Serve falafel patties warm or at room temperature in pita pockets with tahini sauce, fresh tomatoes, lettuce, and cucumbers.