Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot to dry out over low heat for a few moments, stirring to prevent sticking. Mash the potatoes with a potato masher or whisk until you reach the desired consistency.

Gradually incorporate the olive oil or vegan butter and oat milk, whisking until the purée is smooth. Add the dill (if using), salt, and pepper. Taste and adjust seasoning as needed.

In a food processor, combine the chickpeas, onion, garlic, dill, fennel, cumin, and coriander. Process until you have a homogeneous but still slightly coarse paste.

Transfer the mixture to a bowl, add the chickpea flour, salt, and pepper. Mix well. If the mixture is too wet, add a little more chickpea flour. Form into balls or patties.

Heat a pan with a generous amount of vegetable oil over medium heat. Fry the falafels until golden and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, combine the tahini, lemon juice, chopped dill, salt, and pepper. Gradually add water until you reach the desired consistency for the sauce.

Serve the hot falafels accompanied by the potato purée and tahini dill sauce. This combination creates a comforting and flavorful meal, perfect for an evening inspired by Scandinavian flavors.