Step 1

In a food processor, blitz all of the falafel ingredients (except for the baking soda) until you get a smooth consistency.

Step 2

Chill the mixture in the fridge for 15 minutes. Then take it out and fix in the baking soda.

Step 3

Heat the oil in a wok or a dutch oven, let it reach 170-180°C (340-350°F) then create a ball shape falafel and drop them in the hot oil. Fry every 4-6 falafels at once.

Step 4

Don't step away while frying the falafel as they can burn easily and make sure that the temperature of the oil is consistent. When they're ready, dry them on kitchen towels so that the excess oil is absorbed. Serve warm.

Step 5

In a small bowl, add tahini with water and mix using a spoon. The tahini will absorb the water. Then add lemon juice, and whisk. This is when the sauce will brighten up. Mix in garlic, and add salt. Add more water if the sauce is too thick.