Soak the dried chickpeas and broad beans overnight in a large bowl with water.

Whisk together tahini, lemon juice, salt, parsley, and mint until smooth; adjust consistency with water.

Drain soaked beans, remove skins from broad beans, blend both in a food processor, knead and refrigerate for 30 minutes.

Shape the mixture into uniform patties about ½ inch thick, ensuring they are packed tightly.

Cook patties in a preheated oven at 375°F (190°C) for 20 minutes or in an air fryer for 13-15 minutes.

Toast the burger buns until lightly caramelized to prevent sogginess.

Assemble the burgers with tahini sauce, tomatoes, lettuce, red onion, pickles, and the falafel patty.