In a large bowl, add the dried beans and cover with water. Set aside overnight. The beans will absorb the water. Drain any excess water.
In a food processor, combine the onion, garlic, poblano pepper, cumin, coriander and salt. Puree until you have a smooth paste. Place into a large mixing bowl.
Add the dill, parsley and cilantro to the food processor (remove stems). Puree until the greens are thoroughly chopped. Add to the bowl with the onion mixture. Use a spoon and combine the two together well.
Add 1 cup of the soaked beans and 3 tbsp of the onion/greens mixture to the food processor. Mix well. Remove the mixture and place it into another large bowl.
Repeat this step until you are all out of beans and mixture. I did this 3 times and had exactly the right amount, but I can see how the last round of beans may have too much or too little of the green mixture. It doesn’t really matter though, as you will mix all together anyway. (If you have a big enough food processor, you can do this all at once!)
Add the sesame seeds to the falafel mixture and mix well with a spoon.
At this point, you can decide whether you want to freeze some of the mixture for later use. Add the baking soda now if you are going to cook immediately. If you are going to freeze it, then do not add it until you are ready to cook it, otherwise the mixture will turn strange colors if you add the powder and then freeze (so says my mom…).
In a large saucepan, heat a few tbsp of olive oil or vegetable oil. Use a spoon and make a small patty on the spoon. Drop it into the hot oil and press down on the patty a little with the spoon. Let it cook for a few minutes on each side, until browned on both sides.
Sprinkle some additional salt to taste, and enjoy!!