Soak 1½ cups of dried chickpeas in water for at least 12 hours, then drain and rinse.

Combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper in a food processor. Pulse until a coarse dough forms.

Wet hands and form the mixture into 1½ inch balls or patties. Use flour if the mixture is too soft.

Heat vegetable oil in a deep pot to 350°F (175°C) or preheat air fryer to 375°F (190°C).

Fry falafel balls for 3-4 minutes until golden brown, or air fry for 12-14 minutes, shaking halfway.

Transfer cooked falafel to paper towels to drain and serve with tahini sauce.