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—this hydration is what ensures the chickpeas cook through during the brief fry time without turning into mush.

Drain and rinse the chickpeas well. Combine them in a food processor with the scallions, parsley, cilantro, garlic, cumin, cinnamon, salt, and pepper. Process until the mixture is smooth, about 1 minute, stopping to scrape down the sides so no large chunks remain.

Shape the mixture into small disks, roughly 1 tablespoon each, about half an inch thick and 1 inch wide. Place them on a parchment-lined baking sheet; if you aren't ready to cook, they can be chilled for up to 2 hours.

Set a wire rack inside a rimmed baking sheet and place it in the oven at 200 degrees to keep finished batches warm. Heat the oil in a large skillet over medium-high heat until it reaches 375 degrees—the oil should shimmer and a small test piece of dough should bubble vigorously immediately.

Carefully add half of the falafel disks to the hot oil. Fry until they are a deep, uniform brown and crispy, about 5 minutes, flipping them halfway through. Adjust the burner as needed to keep the oil at a steady temperature.

Transfer the fried falafel to the prepared wire rack in the oven to drain and stay warm. Return the oil to 375 degrees and repeat with the remaining disks. Serve immediately while hot and crisp, paired with the tahini sauce.