Crispy Baked Chickpea Falafel Balls with Garlic Tahini Drizzle

For the Falafel

• 1½ cups dried chickpeas (soaked overnight and drained) or 1 can (rinsed and dried very well)
• 1 small onion, chopped
• 3 cloves garlic
• ½ cup fresh parsley (or a mix of parsley and cilantro)
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp baking soda
• 2 tbsp chickpea flour or oat flour (gluten-free)
• 1 tbsp lemon juice
• 2 tbsp olive oil (for brushing)

For the Garlic Tahini Drizzle

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2–4 tbsp water (to thin)
• Pinch of salt

Garnish

• Fresh dill sprigs