Falafel with tahini dipping sauce

Put the dried chickpeas in a large bowl, submerge in about two and a half liters of water and leave overnight.

Roughly chop half an onion, peel three pieces of garlic, loosely chop the parsley and cilantro.

Strain the soaked chickpeas and put them in the food processor with the garlic, onion, parsley and cilantro.

Add the cumin, baking soda, coconut flour, lemon juice, potato starch, salt and pepper.

Blend about 45 seconds.

Scoop the mixture with an ice cream scoop and shape into balls, repeating until it is all used.

Put one and a half cups of avocado oil in a frying pan over medium heat and heat it; he says to heat the oil for 45 minutes.

Test with a wooden or bamboo chopstick: bubbles mean the oil is ready.

Lower the falafel in carefully without crowding the pan, frying in two batches, two to three minutes on each side.

Rest the fried falafel on a plate lined with paper towel and fry the second batch.

Dipping sauce: whisk the grated garlic, tahini and lemon juice in a bowl. More lemon juice thins it, more tahini thickens it.

Plate the dipping sauce, garnish with freshly chopped parsley and plate the falafel.

Let the frying oil cool completely, strain it and keep it in a jar to reuse.

To keep a big batch: fry them first, let them cool, then freeze.