Soften the chickpeas in water for approx. 12 hrs., drain. In a blender, puree the chickpeas with all the other ingredients up to and including the lemon zest. With wet hands, shape the mixture into approx. 20 balls, place on a baking tray lined with baking paper. Flatten the balls slightly and brush with oil.
Approx. 15 mins. in the centre of an oven preheated to 190°C. Remove, turn over the balls, cook for a further 15 mins.
In a blender, puree the lemon juice with all the other ingredients up to and including the salt. Serve the dressing with the falafel.