Place the chickpeas in a large bowl with water (enough to cover twice) and 1/2 tsp. baking soda. Cover with a dish towel and let the chickpeas soak overnight.

The following day, drain and rinse the chickpeas. Set aside.

Prepare your food processor. Begin by pulsing the onion until it is finely minced. Then, place it in a strainer on top of a paper towel. You want to gently press down the onion to release excess water. Set aside.

Pulse the herbs until they are finely minced, and then set aside.

Pulse the jalapeno,chickpeas, and garlic until they are fine, almost paste-like, but still have a bit of their consistency left.

Finally, in a large bowl, combine the onion, herbs, chickpeas and garlic, spices, and salt. Mix everything together very well. Refrigerate for at least 1 hour. At this point, you can either store the falafel mix for a couple of days or, get ready to fry it.

Heat the oil in a frying pan, making sure it goes up the sides almost 3 inches. Mix the baking soda and rice flour into the falafel. The rice flour is optional, if your falafal feels too wet. Form patties or balls with the falafel into your hands, about 1 Tbsp. each. Coat the outside with sesame seeds. Once the oil is hot enough, deep-fry the falafel about 4 minutes total, until brown. Set the falafel on a paper towel to soak up the excess oil.

Combine all ingredients and stir well.

I like to serve the falafel on fresh pita, dressed with lettuce, tomato, pickled turnips, and drizzled with the yogurt-tahini sauce!