In a medium bowl, cover the chickpeas and fava beans with water and soak them overnight.

After soaking, drain the chickpeas and fava beans and pat them dry. Place them into a food processor, with a teaspoon of salt and process until they resemble a coarse crumb. Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes.

Heat the oil in a heavy bottom saucepan. Using a small ice cream scoop, pack the falafel mixture tightly into the scoop and form balls, slightly smaller than a golf ball. Carefully drop the balls into the hot oil, and fry a few at a time until golden brown, making sure to flip them over as soon as they are brown on one side. Using a slotted spoon, remove the falafel from the oil to a paper towel-lined plate and let cool and excess oil drip off. Repeat process with the remaining falafels.

In a large bowl, combine the lettuces, cabbage, cucumber, tomatoes and fresh herbs. Add the falafel on top and serve with the dressing on the side.

To make the Tahini dressing combine all of the ingredients in a blender, and blend until smooth and creamy. Add more water to thin, if desired. It will thicken up when it's chilled!