Falafel with tahini dipping sauce

Place the dried chickpeas in a large bowl, submerge with about 2.5 litres of water and let them sit overnight.

Strain the chickpeas and add them to a 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 used up.

Heat one and a half cups of avocado oil in a frying pan over medium heat 4 to 5 minutes; it is ready when a wooden or bamboo chopstick raises bubbles.

Carefully place the falafel in the oil without overcrowding, cooking in two batches.

Fry 2 to 3 minutes on each side, then rest on a plate lined with paper towel.

Whisk the grated garlic, tahini and lemon juice in a bowl; thin with more lemon juice or thicken with more tahini.

Plate the dipping sauce and garnish with freshly chopped parsley.

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