Grate the carrots with the large holes of a box grater. Grate the onion and place it in a clean kitchen towel, squeezing out any moisture. In a large bowl, combine the grated carrots, onion, chopped cilantro, chickpea flour, cumin, salt, and pepper. Add 2 tablespoons of avocado oil and mix until well combined. The mixture should hold together when pressed.

Heat a thin layer of De La Rosa avocado oil in a skillet over medium heat. Scoop small portions of the carrot mixture (about 2 tablespoons each) and shape into patties. Fry in batches for 2-3 minutes per side, until golden brown and crisp. Remove and drain on a paper towel-lined plate.

In a small bowl, whisk together tahini, lime juice, water, and salt until smooth. Adjust the consistency with more water if necessary.

Drizzle the tahini-lime sauce over the warm fritters or serve it on the side for dipping. Garnish with extra cilantro if desired.