Traditional Crispy Falafels

Begin by placing dried chickpeas in a container and covering them with water, ensuring the chickpeas are completely submerged. Add a spoonful of baking soda to the mixture and stir well. Allow the chickpeas to soak for at least 8 hours or overnight in the refrigerator, making sure they are kept chilled throughout the process. Once the soaking time has passed, drain the chickpeas thoroughly.

Next, transfer the soaked and drained chickpeas to a blender or food processor and blend until they form a smooth, creamy paste. Be sure to scrape down the sides of the blender with a spatula if necessary to ensure everything is well incorporated.

Now, combine water and chickpea paste in the blender and blend until a smooth consistency is achieved. This may require some additional blending to get rid of any lumps or chunky bits.

In a separate blender, combine sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder. Blend these ingredients until they are well mixed with the chickpea paste.

Transfer the blended mixture to a bowl and refrigerate it for at least 1 hour or up to two days, allowing the flavors to meld together and intensify.

Heat a deep skillet with vegetable oil to a depth of 1 inch, then set the heat to medium. Allow the oil to reach a temperature of 370 degrees F (188 degrees C), which is crucial for achieving the right consistency.

Using a spoon, scoop up small portions of the chickpea mixture and shape them into balls that are roughly the size of ping pong balls.

Carefully place these balls into the hot oil, which is now ready to fry. Cook for 3 to 5 minutes on each side, or until the balls are golden brown and crispy.