Roughly chop the shallot and add the garlic and shallots to an 8 cup (or more) food processor.
Drain the beans and add to food processor with everything except the chickpea flour.
Pulse the food processor until everything is combined and the garlic/shallots are nicely chopped. Scrape down the sides if needed before continuing to pulse.
Add the chickpea flour a bit at a time, pulsing as you go. When combined, scoop into a bowl.
Prepare a pan with parchment paper and spray with nonstick spray. You want the falafel mixture to be able to roll into balls without being too wet or completely sticking to your fingers. Add more chickpea flour (1 tbsp at a time) as needed and mix together with a spatula. When ready, wet your hands (this helps them not stick) and make approximately 10-12 balls and place them on parchment paper.
Preheat your oven for 400 degrees and place your falafels in the fridge to set for 15 minutes.
Bake for 30 minutes, flip halfway through.
While the falafels are baking, make your dip.
Add the half jalapeno and garlic to the bottom of your mini food processor. Next add the cilantro, avocado, yogurt, mayo and juice of 1 lime. Blend well, scoop in a bowl and place in fridge until ready.
When the falafels are done, let them sit for a few minutes before serving with the dip.
