Roasted Beet Falafel With Green Tahini Dip
[Vegan, Gluten-Free]

To Make the Tahini Paste:

1. Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.
2. Place the sesame seeds in a grinder and grind them until they form a crumbly paste.
3. Add 2 tablespoons olive oil and process for them 1 minute or, until the mixture forms into thin, fairly smooth paste. Add more oil if needed.
4. 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.

To Make the Dip:

1. Pulse garlic, cilantro, mint, pepper, salt, tahini paste, and yogurt in a food processor until the mixture has a texture that is similar to pesto.
2. Gradually drizzle in some water and process it, adding more water to thin it if needed, until dip is light green and the consistency of sour cream.

To Make the Falafel:

1. Drain and rinse the chickpeas well.
2. Pour them into your food processor along with garlic, onion, parsley, cilantro, roasted beets, salt, cumin, baking soda, and green chili into a food processor and pulse everything until it's coarse and holds together when pressed.
3. Add the bread crumbs and process the mixture again.
4. Transfer the mixture to a bowl and with damp hands, shape around 20 lemon-sized balls.
5. Heat oil over medium heat. Then fry about four balls at once for a few minutes on each side, or until they're golden brown. Drain them on paper towels.
6. Drizzle the falafel balls with green tahini dip. Garnish them with some cucumber and cilantro leaves. Sprinkle some ground pepper and squeeze some lemon juice.