For the Falafel

1. In a large bowl, add the chickpeas and the 1/2 teaspoon baking soda. Cover with 1-2 inches of water and let sit overnight (12-24 hours). 
2. The next day, drain the chickpeas and add to a large food processor, along with the leek, parsley, garlic, lemon juice, cumin, salt, 1/3 teaspoon baking soda, black pepper, and hot sauce. Process for about a minute or until it forms a nice dough. 
3. To create the falafel patties, scoop an even 1 tablespoon of chickpea mixture and form into a ball. Then, pat the ball into a disk 1/4-1/2 inch thick. Repeat with the rest of the dough. 
4. Heat 1/4 inch layer of oil in a ceramic frying pan over medium heat. To test if the oil is hot enough, dip a wooden spoon into it. If it forms bubbles immediately, you’re ready to fry. 
5. Fill the pan with as many falafel patties as can fit. Fry until dark brown underneath (about 2 minutes), then flip and fry until dark brown on the other side (about 2 minutes). Remove the falafel to a plate or cooling rack lined with paper towels to absorb the extra oil. This will keep your falafel crispy. 
6. Repeat step 5 until all the falafel are cooked. You may need to occasionally adjust the heat to ensure your oil stays at just the right temperature. You also will need to add a little extra coconut oil after each batch. 
7. Serve over greens or rice, on a sandwich, and with any fixings you want! 

For the Smoky Tahini Sauce 

1. To a small bowl, add the tahini, water, lemon juice, garlic, paprika, and salt. Whisk until smooth. 
2. The sauce should be creamy but not scoopable, pourable but not watery. Depending on the consistency of your tahini, you may need more or less water. If you’ve added too much tahini, just add some more water. If you’ve added too much water, just add some more tahini.