Curtis Stone’s crowd-pleasing falafels, starring the herby tahini sauce you’ll use on everything

Ingredients

• 5 garlic cloves, divided
• ½ cup tahini paste
• ¾ cup packed fresh flat-leaf parsley leaves, divided
• ¾ cup packed fresh coriander leaves, divided
• ¼ cup fresh lemon juice
• ½ onion, coarsely chopped (about ½ cup)
• 3 tsp ground coriander
• 1½ tsp ground cumin
• ½ tsp cayenne pepper
• ¼ cup packed fresh mint leaves
• 1 cup raw whole almonds
• 2 cups drained canned chickpeas, rinsed
• ⅓ cup plain flour
• 1½ tbsp toasted sesame seeds
• 1½ tsp baking powder
• canola oil, for deep-frying