• Put the dried chickpeas into a large bowl.
• Add enough water to cover the chickpeas, it should be at least 2 inches above the chickpeas. Soak the chickpeas for 18-24 hours and once the time has passed, drain and place in a kitchen towel to dry out.
• Place half of the chickpeas, cilantro, parsley, white onion, garlic cloves, salt, cumin, coriander, black pepper, red pepper flakes, smoked paprika, baking powder into a food processor outfitted with the blade attachment. Pulse the chickpea and herb mixture until it resembles coarse grains of sand. Then add the rest of the chickpeas.
• Place the falafel batter into a bowl and cover it tightly with a plastic wrap. Refrigerate the batter for at least 30 minutes to 1 hour.
• Wet your hands with a little water and scoop a tablespoon of the falafel batter into your hands. Shape the patty in any shape you desire but keep the thickness to 1/2-inch.
• Place each shaped falafel onto a parchment paper-lined cookie sheet and continue scooping and shaping the rest of the batter until all of it s gone. 
• Place the oil into a deep skillet, set it over medium heat, and let it reach 350°F.
• Carefully lower 4-5 falafel into the oil and fry them for 3-5 minutes or until they are crispy and golden-brown.
• Drain the falafel on a paper towel-lined plate and continue frying the rest of the shaped falafel.

Dill sauce

• To make the dill sauce, whisk the Greek yogurt, dill, lemon juice, olive oil, garlic, salt, shallots, and pepper in a bowl until combined.

Tahini sauce

• To make the tahini sauce, whisk the lemon juice, tahini, olive oil, salt, and water it is thoroughly combined.
• Place the falafel onto a platter along with the dill sauce and the tahini sauce.
• Serve and enjoy!