Drain the garbanzo beans from the water and dry completely with a kitchen towel

Transfer the garbanzo beans along with all other ingredients except for sesame seeds and flour into a food processor. Pulse the mixture until it breaks down. You don't want it to become a paste - instead have chunks of chickpeas running through it. (see picture)

Transfer the falafel mixture to a bowl, add the sesame seeds, and add 2 tbsp flour. Stir to combine. If the mixture doesn't hold it's shape add the remaining 2 tbsp flour and stir to combine. Allow the mixture to sit for 10 minutes, then form patties. (Tip: Form into balls and squish slightly until 1 1/4 inch in diameter.

Heat an inch of oil into a nonstick skillet over medium heat

When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd.

Let the falafel cook for 3-4 minutes per side. (patties may require more or less time depending on their size)