Preheat the oven to 180°C. Lightly toast the walnuts for 7 minutes until golden and fragrant. Set aside to cool
In a blender, blitz the herbs, walnuts and almond until finely chopped.
Divide the eggs, adding the yolk to the herb-nut mixture and the whites to a large, clean mixing bowl.
Blend the egg yolk briefly until fully mixed.
Using a hand blender or whisk (if you’re feeling energetic), whisk the egg whites to stiff peaks.
Add half the egg whites to the herb mixture and pulse-blend, until fully combined. Taking care not to knock out the air, fold the herb mixture into the remaining egg whites, until fully combined and there are no egg white steaks. Season with salt and pepper
Heat a glug of oil in a frying pan over a medium heat. Once hot, spoon the foamy batter onto the pan and fry for about 2 minutes on each side. I normally spoon 2 tablespoons of batter per fritter, and cook four at a time.
Transfer to a serving platter and continue to cook in batches until all the batter is used.
To make the sauce, blend the parsley, tahini and lemon juice, until smooth. With the blender still running, add the water in a steady stream (add more or less, depending on how runny you like it). Season with salt and pepper.
Serve the fritters with the green sauce, either warm or at room temperature.