For the falafel, soak a couple of cups of chickpeas overnight with a little baking soda. The next morning, drain the chickpeas, process them in a food processor, and add a mixture made with the onion, garlic, salt, pepper, cumin, parsley, cilantro, and the juice of the 2 lemons. Mix everything, and if it's too liquid, add a little chickpea flour. Form into balls. Let them rest in the fridge for a couple of hours, and give them a quick freeze before frying.

Fry the falafel in very hot oil for 1 or 2 minutes.

For the Tahini sauce or sesame paste: Blend the Tahini with garlic, olive oil, salt, pepper, and water to thin the sauce a bit.