Authentic Falafels

1 . Stage

Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.

2 . Stage

Place soaked and drained chickpeas in a blender or food processor; blend to a paste.

3 . Stage

Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.

4 . Stage

Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.

5 . Stage

Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.

6 . Stage

Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).

7 . Stage

Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.

8 . Stage

Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.