Drain beans well and transfer to a food processor; pulse until it reaches a bread crumb texture but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Transfer to a bowl.

Put rest of ingredients in the food processor and process into a slurry.

Add mixture to chickpeas and mix well. Taste and adjust seasoning.

Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 3 minutes, depending on size.

To make the tahini sauce, combine all ingredients. Adjust water to reach desired consistency.

Serive hot or at room temperature with tahini sauce.