Falafel with tahini sauce

Place 1 cup of dried chickpeas in a large bowl.

Submerge with about 2.5 liters of water and let them sit overnight.

Roughly chop half an onion, peel three pieces of garlic, loosely chop 10 g each parsley and cilantro.

Strain the chickpeas and add them to a food processor with the garlic, onion, parsley and cilantro.

Add the cumin, baking soda, coconut flour and lemon juice.

Add the potato starch, salt and pepper and blend about 45 seconds.

Scoop the mixture with an ice cream scoop and shape into balls; repeat through all the mixture.

Frying pan with 1 and a half cups avocado oil over medium heat.

Heat the oil for 45 minutes; test with a wooden or bamboo chopstick and when bubbles appear it is ready.

Place the falafel into the oil in two batches without crowding and fry two to three minutes on each side.

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

For the dip, mix one grated piece of garlic, three quarter cups tahini and five tablespoons lemon juice in a bowl and whisk.

Thin the dip with more lemon juice or thicken it with more tahini; garnish with freshly chopped parsley.

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