Creepy Falafel Fingers

• 1 15-ounce can chickpeas
• 1/3 cup chopped fresh parsley
• 4 cloves garlic minced
• 2 medium shallots
• 2 Tbsp raw sesame seeds
• 1 1/2 tsp cumin
• 1/4 tsp each sea salt and black pepper
• 1 pinch each cardamom and coriander
• 3-4 Tbsp all-purpose flour
• 3-4 Tbsp avocado oil for cooking
• Panko bread crumbs for coating
• Sliced almonds

Tomato Sriracha “Blood” Sauce

• ½ cup tomato paste
• ¼ cup sriracha
• 2 cloves garlic
• 1 tbsp light brown sugar
• 1 tsp salt
• ⅛ cup water
• 3 tsp distilled white vinegar