Soak beans and chickpeas for 8 hours.
Drain and place in a bowl.
Peel the garlic and onions and add them.
Finely chop them in a food processor or on a meat grinder, all at once.
Add the dried coriander, salt and white pepper.
Put the oil on the fire and add 1/2 the amount of baking soda to 1/2 the amount of falafel and sprinkle with a little water.
Leave it on for 10 minutes.
Scoop the falafel into its own spoon.
dip the falafel i the sesame seeds and fry them over medium heat.
Place it in a colander.
Place the tahini in a deep bowl and add water to it while stirring.
Add lemon juice and salt until the tarator becomes somewhat thick.