Falafel with tahini

The difference between real falafel and the stuff on the corner is one night of soaking.

Buy dried chickpeas and cover them with cold water in the evening, twice as much water as chickpeas. In the morning drain, dry and grind them raw — boiled ones turn to mush. Add onion, garlic, plenty of parsley and coriander, salt, cumin. Let the mix rest cold for half an hour, then shape balls with wet hands and deep-fry until dark gold. Thin the tahini with ice water and lemon: it seizes first, then goes smooth. That is normal.

What else do I call difficult only because I have never tried it?