Toast the cumin and coriander seeds in a dry frying pan for 2 minutes until fragrant.
Grind the seeds using a pestle and mortar.
Blend the toasted spices with the remaining falafel ingredients in a food processor until well combined.
Shape the mixture into 24 balls and set aside on a plate.
Heat 1cm of vegetable oil in a pan and fry the balls for 2 minutes per side.
Drain the falafels on kitchen paper and sprinkle with sesame seeds.
Blend the yoghurt, coriander, mint, lime juice, and tahini until smooth.
Serve the falafels with toasted pitta breads and the yoghurt dressing.