Egyptian Ta'ameya Salad | With Crispy White Bean Falafel

Rinse the canned white beans with cold water, drain thoroughly, and pat dry with paper towels to remove excess moisture. Coarsely chop the spring onions and garlic cloves, and chop the fresh parsley as well.

Place the drained white beans, chopped spring onions, garlic, parsley, all-purpose flour, half of the ground cumin, and half of the fine salt into a food processor. Pulse into a thick, shapable mixture (make sure it does not turn into a completely smooth puree; keep it finely textured).

With lightly dampened hands, shape the mixture into 8-10 small, flattened patties. Spread the sesame seeds onto a small plate and gently press both sides of the patties into them so the seeds coat them evenly.