Caraway and coriander are placed in a pan over low heat and stir until they gently placed his scent. Wait to cool and crush in a mortar. In blender or food processor grind the chickpeas (drained and rinsed juice) paste. Mix chickpeas, green spices, ground coriander and cumin, chopped garlic and onion, salt and pepper. Add flour, baking soda and egg and mix until homogeneous. With tablespoon is separated from the mixture formed into pellets (with a size of the nut) that is rolled in sesame. Marbles are lined up in the tray and leave for at least 1 hour in refrigerator, maybe overnight, be tight. In a pan heat sunflower oil to a depth of about 5 cm and in it fry falafel from both sides. Drain on kitchen paper. They can be served with hummus or yogurt sauce.