Place the dried chickpeas in a large bowl and fill the bowl with cold water. Leave to stand for 24 hours, topping up the water if necessary.
Drain the chickpeas and place them in a food processor. Chop until they have a coarse crumb-like texture, then tip into a clean bowl and set aside.
Place the shallot, parsley, garlic cloves, a good pinch of salt and pepper, cumin, coriander, nutmeg and lime juice in the food processor and pulse until you have a fine mixture. Add the flour and mix until well combined.
Add the chickpeas back into the food processor and pulse everything together to get a slightly finer texture and get rid of any large chickpea chunks, Do not over process.
Shape the mixture into balls. Pop them onto a tray and then into the fridge for about an hour, or until they are firm. Meanwhile prepare the tahini:
Toast the sesame seeds in a dry frying pan over a low hear, stirring regularly, for about 5 minutes or until they are golden in colour.
Transfer to a food processor and add 1 tablespoon of olive oil. Blitz to combine the seeds and oil into a paste.
Add extra olive oil if the paste is too thick. Set the tahini aside in the fridge.
Make the yoghurt dressing by combining the yoghurt, 2 tablespoons of tahini, mint and lime juice in a bowl.
Season to taste with salt and pepper and set aside in the fridge.
Heat 1 – 2cm sunflower oil in a frying pan. Fry the falafel in batches, turning them until they are golden on all sides.
Drain the falafel on kitchen towel and serve immediately with minted tahini yoghurt.Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.