Heat olive oil in a frypan (skillet) and cook onion and garlic for a few minutes to soften. Add the baby spinach. Cook until wilted and any excess moisture has cooked off. Set aside to cool.
Blanch broad beans in boiling water for 1 minute. Drain and run under cold water to refresh. If using frozen beans, slip the beans from their skins and discard the skins. You should end up with about 2 cups of beans (in their skins if small and tender, or skinned if not).
Put spinach mixture, broad beans, parsley, lemon juice, sesame seeds, cumin, salt and pepper into a food processor. Pulse until a chunky paste has formed (stopping to scrape down the sides if needed).
Add chickpea flour and pulse to combine.
Heat oil for frying in a frypan (skillet) over medium heat. Drop in a heaped teaspoonful to test fry and check the consistency. After 3-4 minutes on each side, the falafel should hold together well, staying tender on the inside, while becoming crispy and golden on the outside. If the mixture is too soft, add another 1-2 tablespoon of chickpea flour to the mixture then continue to fry the falafel in batches of about 10 at a time. Drain on paper towels and keep warm in a low oven while you cook the remaining falafel.
To make the tahini sauce, use a stick blender to blend all ingredients.
Serve hot, with pita bread or flat bread, salad and tahini sauce.
This recipe makes approximately 30 small falafel, which is enough to serve 4 people as part of a meal, or more if part of a bigger spread.
Preparation time is based on using fresh broad beans. The recipe will be a lot quicker to make if you use frozen broad beans.
Nutrition information is calculated for the falafel and tahini sauce (not including pita bread or beetroot salad).
Nutrition information does not include oil for frying, you decide how much you'd like to use.
You can make the falafel mixture earlier in the day and keep it in the fridge until you're ready to fry them.