Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.

Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.

Add 2 tbsp olive oil and process for 1 minute or, until the mixture forms into thinn and fairly smooth paste. Add more oil if needed.

Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.

Pulse garlic, cilantro, mint, pepper, salt, tahini paste and yogurt in a food processor until similar in texture to pesto.

Gradually drizzle in some water and process, adding more water to thin if needed, until dip is light green and the consistency of sour cream.

Drain and rinse the chickpeas well.

Pour them into your food processor along with garlic, onion, parsley, cilantro, roasted beets, salt, cumin, baking soda, and green chili together in a food processor and pulse until coarse and holds together when pressed.

Add bread crumbs and process again.

Transfer mixture to a bowl.

With damp hands, shape then into lemon sized balls. This mixture would make 20 balls.

Heat oil over medium heat.

Once hot, drop falafel balls and fry for a few minutes on each side, or until golden brown. Fry only 4-5 balls at once.

Once golden, drain them on paper towels.

Drizzle falafel balls with green tahini dip. Garnish with cucumber and cilantro leave.

Sprinkle some ground pepper and squeeze some lemon juice. Enjoy!