For about $20, Ali el Sayed, the larger-than-life Egyptian chef-owner of Kabab Café in Astoria, Queens, will prepare a falafel “tasting.” Ali uses parsley, coriander, dill, leek, coriander seeds, cumin seeds and a touch of cinnamon to flavor his ethereal orbs. A fluffy green herb falafel is followed by a few sesame-studded ovoid with tahini mixed into the batter and served with a generous slick of tahini for dipping. The platter is crowned with a single large falafel stuffed with sautéed onions and shatta, a spicy Egyptian pepper sauce. Studded with sesame seeds, this magnificent specimen is served with roasted eggplant.