Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender

Rinse and drain the canned chickpeas. Then, mash with a fork and set aside. Finely chop the onion and garlic

Strain out the potatoes and transfer to a large mixing bowl

Heat up a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5-6min. Add the potato starch to the potatoes and mash. Add the garlic to the pan and sauté for another couple of minutes. Add the cumin, sweet paprika, smoked paprika, cayenne pepper, and salt. Transfer to the mashed potatoes. Then, add the mashed chickpeas and a handful of chopped cilantro

Mix together, then create the fritters by shaping them into pucks. Set up a dry and wet station for breading the fritters. Roll the fritters in the dry station, then in the wet station, and back to the dry station again. Repeat with the rest of the fritters

To fry the fritters, add avocado oil to a frying pan and heat up on medium heat. Carefully place in the fritters (fry in two batches). Let them fry for a couple of minutes, then carefully turn them over and fry for another couple of minutes. Repeat with the second batch

Let the fritters rest on a cooling rack

In a mixing bowl, combine together the tahini, coconut yoghurt, pinch of salt, a squeeze of lemon juice, and a small bunch of chopped fresh dill

Plate the dip and garnish with some more fresh dill