2️⃣ 🌱 Season & Bind
Add the cumin, sweet paprika (if using), salt, and chickpea flour. Mix well until the mixture holds together and doesn’t stick to your fingers.
💡 If the dough feels too wet, sprinkle in a little more chickpea flour.
3️⃣ 👐 Shape the Falafels
With damp hands, shape small balls about the size of a walnut (~20 g each). Gently roll each one in black sesame seeds so they get a beautiful, speckled crust.
4️⃣ 🔥 Pan-Fry Until Golden
Heat olive oil in a large non-stick skillet over medium heat. Fry the falafels for 8–10 minutes, turning regularly so they develop an even golden-brown crust 🌟.
5️⃣ 🍽 Serve & Enjoy
Arrange the falafels in a pretty bowl or on a platter. Garnish with fresh parsley or coriander leaves for extra color 🌿.
💡 Chef’s Tips & Variations
🕒 Make Ahead: Prepare the falafel dough the night before and refrigerate — it will firm up, making shaping and cooking easier.
🔄 Ingredient Swap: Replace spinach with kale or carrot tops for a zero-waste, anti-food-waste version.
🍳 Lighter Option: Bake in the oven at 200°C / 390°F for 20 minutes, brushing lightly with olive oil before baking.
🥙 Serving Suggestion: Serve in warm pita bread with tahini sauce, cucumber, tomato, and lettuce for a delicious wrap.
🍽 Serving Like a Mezze Pro
These mini falafels are perfect for a colorful mezze platter 🇱🇧 — pair them with hummus 🥣, baba ganoush 🍆, tabbouleh 🥗, and warm flatbreads 🫓. Add pickled vegetables 🥒🥕 for tanginess and a drizzle of pomegranate molasses 🍇 for a sweet-tart kick.
✨ These falafels are crispy on the outside, soft and herby inside, with a hint of nutty sesame crunch. A healthy, plant-based delight that’s as beautiful as it is delicious 🌱💚.
