Dissolve the salt in the water in a large container. Add the chickpeas and soak at room temperature for at least 8 hours or up to 24 hours, then drain and rinse them well.

Process the chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, salt, and pepper in a food processor until the mixture is smooth and paste-like, about 1 minute, scraping down the sides as needed.

Form the mixture into small disks, about 1 tablespoon each, and press them into shapes roughly 1/2 inch thick and 1 inch wide. Arrange them on a parchment-lined baking sheet.

Set a wire rack inside a rimmed baking sheet and place it in a 200-degree oven. Heat the oil in a 12-inch skillet over medium-high heat until it reaches 375 degrees—the oil should be shimmering but not smoking.

Carefully add half of the falafel to the hot oil. Fry until they are deep brown and crisp, about 5 minutes, flipping them halfway through and adjusting the heat to keep the oil temperature steady.

Transfer the fried falafel to the wire rack in the oven to keep them warm. Return the oil to 375 degrees and repeat the process with the remaining disks. Serve hot with tahini sauce.