Carrot falafel with tahini yogurt dipping sauce

• 400 g | 14oz chickeas from 2 tins, drained and rinsed
• 200 g | 7oz grated carrots about 2 medium
• 1 small onion roughly chopped
• 2 garlic cloves roughly chopped
• 1 large egg
• juice and zest of 1/2 lemon
• a few drops Tabasco
• 60 g | 2oz plain flour
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp baking powder
• 1 tbsp Coriander cilantro leaves
• 300 g | 2 cups panco breadcrumbs divided
• sunflower oil to fry

For the tahini yogurt dipping sauce

• 200 g | 7oz Greek yogurt
• 2 tbsp Tahini
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 1 tbsp chopped coriander cilantro leaves
• 1 garlic clove minced
• 1/2 tsp salt or to taste