1. In a large bowl, cover chickpeas with plenty of water so it covers them about 2-3 inches and add 1/2 tablespoon of baking soda to the water, stir and soak overnight, or at least for 8 hours.

2. When soaking is complete, drain chickpeas and rinse in a colander and allow to drain. It's best to remove the skins from the chickpeas by gently squeezing them to slide the skin off, however this step is not absolutely necessary.

3. Preheat oven to 400 degrees F. Place the chickpeas into a food processor and pulse until they are finely ground. Add all the remaining ingredients and pulse until well combined.

4. Empty mixture into a large bowl, add 1 teaspoon of baking powder of baking and kneed for about 10 minutes or until the mixture has really come together. It should stay moist, but if necessary, add a little water so it comes together well and stays moist.

   Roll a chunk of the mixture into a ball and press it into a standard sized cupcake tin 3/4 of the way to the top in order to figure out how much of the mixture to use for each one. Then remove it from the tin, roll it back into a ball and then roll it in a bowl of sesame seeds so it is fully covered with seeds.

   Now, press the ball into the muffin tin and flatten it down so it's tightly packed. Repeat this process until you finish the mixture.

5. Bake the cupcakes for 20-30 min or until golden brown.  Top with pickled vegetables and drizzle with tahini yogurt sauce!

Tahini Yogurt Sauce

1. Stir together all the ingredients, drizzle on top of cupcakes and serve extra for dipping on the side.