Ingredients

• 1 cup dried chickpeas
• 0.5 teaspoons baking soda
• 1 tablespoon water
• 1.33 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons red chili powder
• 0.5 teaspoons white sugar
• 0.25 teaspoons ground turmeric
• 1 pinch asafoetida powder
• 1 quart vegetable oil for frying , or as needed

Instructions

1. 1 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. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
4. 4 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. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
6. 6 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. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

Nutrition per serving