Crispy breaded potato and chickpea fritters with tahini yogurt dip

Peel the potatoes and chop them into cubes.

Transfer to a stock pot, add enough water to cover and boil until fork tender, watching that it does not boil over.

Rinse the chickpeas and mash them coarsely with a fork, which gives texture alongside the potatoes.

Finely chop the onion and the garlic.

Strain the potatoes and transfer them to a large mixing bowl.

Heat a frying pan on medium with a tablespoon of avocado oil and saute the onions five to six minutes; mash the potatoes meanwhile.

Add the garlic and saute another couple of minutes, then add the cumin, sweet paprika, smoked paprika, cayenne and salt and cook about a minute so the spices infuse into the onions and garlic.

Add the spiced onions and garlic to the potatoes, then the mashed chickpeas and a handful of chopped cilantro, and mix.

Form pucks of about a third of a cup of the potato mixture until it runs out; the recipe makes 10 fritters.

They can be sprayed with oil and baked at 400 degrees for 20 to 25 minutes for a golden crust instead of frying.

Set up a dry station with one cup of flour and a wet station of three quarter cups flour mixed with half a cup of coconut cashew milk.

Roll each fritter in the dry station and shake off the excess, then the wet station, then back to the dry, shaking off the excess each time.

Fry them right away, because the flour starts to moisten and stick.

Heat two cups of avocado oil in a frying pan on medium a couple of minutes; a bamboo chopstick that draws fast moving bubbles means it is ready.

Fry in two batches so the pan is not overcrowded, a few minutes a side, turning carefully, until golden brown; transfer to a cooling rack.

For the dip mix the tahini, yogurt, a pinch of salt, a squeeze of lemon juice and a small bunch of chopped dill.

Plate the dip, garnish it with fresh dill and stack the fritters high.