Pre-heat the oven to 180C or gas mark 4.
Heat a tablespoon of oil in a small pan.
Sweat the onion and salt over a medium heat for 8 minutes until softened.
Add the garlic and fry for a further two minutes and remove from the heat.
Drain and rinse the chickpeas and pour into a mixing bowl.
Add the onion and garlic and crush together with a potato masher until the mixture is broken down.
Add the herbs and spices to the mix and stir until combined.
Add the tahini, one tbsp at a time until the mixture starts to come together like a dough.
Roll the mix into 12 balls.
Roll each ball into the sesame seeds, flattening them slightly in the process.
Use the remaining olive oil to grease a baking sheet, place the falafel onto the baking sheet and cook in the centre of the oven for 25 minutes or until the falafel are golden brown.
Serve warm or cold.