Pat dry the garbanzo beans, then place in food processor along with all ingredients except sesame seeds and oil. Pulse until a pasty “dough” forms when rolled into a ball. If mixture crumbles apart, add a tiny bit of water at a time until mixture holds together. Let rest in refrigerator for 30 minutes.
Roll mixture into small, 1½-inch balls. Set falafel balls on a plate and return to refrigerator. In a deep, wide skillet, heat 2 cups of oil on medium-high until it reaches 350 F. Drop a small piece of falafel batter into the oil. It should sizzle immediately, then turn golden brown in less than a minute. If oil begins to smoke, turn the heat down. If it doesn’t sizzle, wait a little longer.
Place sesame seeds in a small bowl and roll each falafel ball in the seeds. (This will make the falafel coating crunchier and add a nutty flavor.) Pick up falafel balls with a heat-safe utensil and gently lower into the oil, cooking 3 or 4 at a time. Cook each side until dark brown, 1 to 2 minutes per side, then place on paper towels to absorb excess oil. Makes 18 small falafel.
Serve falafel alongside tzatziki sauce or hummus as an appetizer, roll into a pita sandwich, or serve on top of a Greek salad.
Per serving: 870 calories, 24 grams fat (3.5 grams saturated fat), 0 milligrams cholesterol, 442 milligrams sodium, 129 grams total carbohydrates, 36 grams fiber, 41 grams protein.
