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Adjust oven rack to lowest position and heat oven to 450 degrees.
Bring 4 quarts water to boil in large pot. Add freekeh and 1 tablespoon salt and cook until grains are tender, 30 to 45 minutes.
Drain freekeh, spread over rimmed baking sheet, and let cool completely, about 15 minutes.
Meanwhile, toss sweet potato with 1 tablespoon oil, fenugreek, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Spread over second rimmed baking sheet and roast until well browned and tender, 20 to 25 minutes, stirring halfway through roasting.
Let cool completely on sheet, about 15 minutes.
Whisk lemon juice, tahini, water, remaining ½ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 3 tablespoons oil together in large bowl until smooth.
Add freekeh, potatoes, cilantro, walnuts, and raisins and toss to combine.
Season with salt and pepper to taste. Serve.