1. First, prep the chickpeas. Place in a container of water, enough to fully cover the chickpeas plus another 2 inches. Let soak for 24 hours. After soaking, drain and rinse the chickpeas, and then lay them on a paper towel-lined plate. Pat dry.  

2. Place the chickpeas, cilantro, parsley, onion, garlic, olive oil, lemon zest, cumin, coriander, salt, cayenne pepper, and baking powder into a large food processor and pulse until well combined. Place the falafel mixture in a bowl and cover. Refrigerate for 15 minutes up to overnight.

3. While waiting, make the spicy tahini sauce: Whisk together the tahini, lemon juice, and water. The tahini will initially seize up, but will ultimately become a creamy sauce. Add some hot sauce to taste, and set aside.

4. Fill a deep fryer or large heavy pot with 3 inches of canola oil. Heat over medium heat until the oil reaches 350°F.

5. Scoop up 2 tablespoons falafel mix (one standard cookie scoop's worth) and form into a ball. Set aside, and continue with the rest of the mix.

6. Drop the falafel balls into the hot oil, cooking for 1-2 minutes or until golden.

7. Use a skimmer to remove the falafel balls, and place on a paper towel-lined plate.

8. Serve drizzled with tahini sauce.

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