In a large bowl, soak the chickpeas in water for about 8-10 hours. After the soaking period is complete, drain the water and pat dry the chickpeas.
Place the chickpeas and garlic in a food processor, and pulse for about 10-20 seconds, then add the herbs and pulse until the mixture resembles coarse bread crumbs.
Transfer the chickpea mixture to a bowl, and add the spices. Mix in the egg, lemon juice, tahini sauce, and flour. Refrigerate for at least an hour (you can keep the mix in the refrigerator up to one night - see Notes for freezing instructions).
When ready to cook, gently shape the falafel mix into patties or balls (as seen in the pictures).
Fill a medium sauce pan or frying pan with 1-2 inches of oil, and heat it until medium-hot.
Gently place the falafel in the oil and fry for about 3-4 minutes, until deep golden brown. Do not add too many falafel at once, as they will not cook properly.
Serve with Hummus or Sandwiches.