Process all ingredients in a food processor (except for the flour). You will need to scrape down the sides a couple times. It should be coarse, you don't want to form a paste.
Remove the mixture to a medium bowl. Add flour, 1 tablespoon at a time and combine until you can form balls with the dough. They should be dry enough that they don't stick to your hands. If needed, season again, to taste.
Let the mixture sit for at least 30 minutes in the fridge to firm up some more.
Form roughly 16 balls (try to make them the size of the cake pop maker cavities).
Bake the falafel in the cake pop maker until golden brown, around 12 minutes (you may need to flip them halfway through if they don’t touch the upper baking plate of the cake pop maker).
Cool for a few minutes and serve.
Notes
Instead of dill, these also taste good with fresh cilantro.
They taste great with a yogurt dipping sauce.
I like to serve them in pitas with chipotle sauce and other veggies.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can freeze them for up to 3 months in a freezer-safe bag or container.