For 20 falafel balls:

2 cups chickpeas (soaked in water all night)

4 cloves of garlic, chopped

1/2 onion, finely chopped

1 large potato (boiled, then mashed with a fork)

2 teaspoons baking soda

1/3 cup of chopped parsley

1/2 cup chopped cilantro

1 teaspoon cumin

1 teaspoon paprika

Pinch of salt

Pinch of black pepper

Oil for deep frying

Preparation:

1. Simmer and drain the chickpeas and grind with garlic, onion and spices in a food processor.

2. Process until coarse, moist and pasty; if you need to, add some water.

3. Transfer to a bowl, add the mashed potato and remaining ingredients and mix well.

4. Cover and set aside for an hour.

5. Add the baking soda and mix well.

6. Make falafel balls with a device or with wet hands and fry until light brown in colour.

3 medium-sized cloves garlic, minced

1 cup tahina (ground hulled sesame seeds)

3/4 - 1 cup cold water

1/2 cup fresh lemon juice

1 tsp. salt 

In a deep bowl, mash the garlic to a paste with a pestle or the back of a large spoon.  Stir in the tahina.  Then, with a whisk or spoon, beat in 1/3 cup of the cold water, the lemon juice, and salt.  Still beating, add up to 1/2 cup more of the water, one tablespoon at time, until the sauce has the consistency of thick mayonnaise and holds its shape almost solidly in a spoon.  Taste for seasoning.