Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
Transfer balls (don’t over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.
• ¾ cup tahini paste.
• ¾ cup 2% plain yogurt.
• ¼ cup freshly squeezed lemon juice.
• ¼ teaspoons garlic powder.
• 1 pinch ground Himalayan sea salt.
In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.