For the mini falafels:
Soak the chickpeas for at least 24 hours.
Drain well and combine with the garlic, parsley, sesame seeds and spices in a blender. Blend into a smooth and slightly granular paste. Season with salt and pepper. Let the mixture rest in the refrigerator for about half a day.
Roll with your hands into walnut-sized balls and arrange them on a baking sheet lined with parchment paper.
Cook in a static oven preheated to 200°C for about 10-15 minutes, turning them occasionally.
Remove from oven and let cool.
Meanwhile, cook the mixture of grains in plenty of boiling salted water.
Drain and drizzle with extra virgin olive oil. T
ransfer the grains to the bowl. Put water in a saucepan and bring to a boil.
Add the edamame and, once the water starts boiling again, cook for about 5 minutes.
Drain and add the edamame to the bowl.
Peel the avocado and cut into slices. Peel the carrot and cut into thin strips with a mandolin or a potato peeler.
Drizzle with extra virgin olive oil and a pinch of salt. Add them to the other ingredients.
Complete the bowl with falafels, either warm or cold, and add a few spoonfuls of seeds and a spoonful of extra virgin olive oil.