Begin by soaking the dried chickpeas in a large bowl of water overnight for at least 8 hours.

In a food processor, combine soaked chickpeas, fresh herbs, garlic, cumin, coriander, and salt and pepper. Pulse until coarsely ground.

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for about 30 minutes.

Heat oil in a deep pot to 350°F (175°C). Use a thermometer to maintain temperature.

Shape the mixture into small balls or patties, fry in batches for 3-4 minutes until golden brown.

Remove fried falafel from oil and place on a plate lined with paper towels to drain excess oil.

In a bowl, whisk together tahini, lemon juice, minced garlic, and gradually add water until smooth.

Adjust seasoning with salt and additional lemon juice if desired.