Chop cilantro finely (set few leaves aside for garnishing).
Soak chickpeas in cold water for at least 12 hours, drain and rinse well in hot water, drain again and puree in a blender. Peel garlic and squeeze through the press, add to puree. Peel onion and chop finely, add to puree. Add tahini, ginger and chopped cilantro. Add enough buckwheat flour to make firm mixture. Season with salt and shape into about 4 cm (approximately 1 1/2 inch) balls.
Heat oil in a pan and cook falafel for about 4 minutes or until golden brown. Drain on paper towels. Arrange on plates and garnish with cilantro leaves, serve.