Preheat your oven to 400F, if you are using it. Place the Soaked Chickpeas, roughly chopped Onion, and Garlic into a large Food Processor. Process until the mixture is finely chopped, but not mush.
Next, add in the fresh Herbs, dried Spices, and Lemon Juice. Process again until well incorporated — the mixture should turn a bright green color.
Finally, add the Chickpea Flour and Tahini to the Food Processor, and pulse until well combined.
Transfer the Falafel mixture to a large bowl, and use your hands to form round balls using ~2 tbsp of the mixture.
In the Oven: Bake at 400F for 18 minutes, flip, then bake for another 15-18 minutes.
In the Air Fryer: (recommended) Bake at 350F for 20 minutes. For extra crispy Falafel, spray the balls with some oil or a nonstick cooking spray before baking.
On the Stovetop: add 1 tbsp of heat-safe oil to the pan for every 5 Falafel balls. Pan-fry over medium heat, rotating the balls every 2 or so minutes, to brown all sides. This process took about 20 minutes for me.
Serve as desired. The Falafel will dry out slightly in the fridge, but will keep well in a sealed container for up to 5 days.
To soak your Chickpeas, simply place them in a large bowl and cover them with water for 12-24 hours at room temperature. Keep in mind that they will expand with time, so make sure you add enough water!
I have not tested this recipe with any other regular or GF flours, but I imagine you could substitute any grain-based flour for the Chickpea Flour successfully.