Halvah Balls

Toast the sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they are golden and fragrant. Remove from heat and allow them to cool completely.

Toast the wheat germ in the same dry skillet over medium-low heat for 2-3 minutes, stirring frequently, until lightly golden and nutty-smelling. Remove from heat and let cool.

Transfer the cooled toasted sesame seeds to a food processor and pulse until they reach a coarse, crumbly paste resembling tahini but with some texture remaining.

Combine the ground sesame mixture and toasted wheat germ in a large mixing bowl, stirring together until evenly distributed.

Add a sweetener such as honey or sugar gradually to the mixture, stirring continuously, until the mixture holds together when pressed between your fingers.

Refrigerate the mixture for 15-20 minutes to firm it up, making it easier to shape into balls.

Using clean hands, scoop out tablespoon-sized portions of the mixture and roll them firmly between your palms to form compact, smooth balls.

Roll the finished balls in additional whole sesame seeds to coat the exterior, then arrange on a tray and refrigerate for at least 30 minutes before serving to allow them to set.