Add mung beans to a food processor along with the remaining ingredients.
Pulse until everything is fully combined and the mixture sticks together when lightly pressed.
Cover and let sit for an hour.
Pre-heat the oven to 175ºC / 350ºF or air- fryer and line a baking tray with baking paper.
Scoop about 1 tablespoon of mixture and use your hands to make into ball, placing on the tray and lightly flattening the top. Spray or brush the falafels with olive oil.
Bake for 15 minutes, flip and bake for a further 10 until the outside is golden and crisp.
To make the dip, add all the spicy tahini ingredients into a food processor along with 3 tablespoons of water and blend until smooth and creamy. Taste and adjust any seasoning, adding more water for a thinner consistency, if desired.
Serve warm falafels over a salad or in pitta bread, drizzled in the tahini sauce.