Falafel with tahini sauce

Submerge the dried chickpeas in the water in a large bowl and leave overnight.

Strain the chickpeas into a food processor with the garlic, onion, parsley and cilantro.

Add cumin, baking soda, coconut flour, lemon juice, potato starch, salt and pepper and blend about 45 seconds.

Scoop the mixture with an ice cream scoop and shape into balls.

Heat the avocado oil in a frying pan over medium heat for four to five minutes.

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

Fry the falafel in two batches, two to three minutes each side, then rest on a paper-towel-lined plate.

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

Plate the dipping sauce and garnish with freshly chopped parsley.

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