Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

While the falafel mixture chills, whisk together the ¼ cup tahini well-stirred, 2 tbsp fresh lemon juice, minced 4 cloves garlic peeled, and a pinch of ½ tsp fine sea salt in a small Mixing Bowl. Add 3 tbsp water more to thin one tablespoon at a time, whisking until the sauce is smooth and pourable. Taste and adjust 2 tbsp fresh lemon juice or ½ tsp fine sea salt as needed. Set aside.

Shape the chilled mixture into 12 small patties (about 2 tbsp each). Heat the 3 tbsp extra-virgin olive oil for pan-frying in a large Skillet over medium heat. Working in batches, cook the falafel patties for 3–4 minutes per side until deep golden brown and crispy. Transfer to a paper-towel-lined plate. Repeat with remaining patties, adding a little more 3 tbsp extra-virgin olive oil for pan-frying if needed.