When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat until oil registers 375°F on an instant-read thermometer. Serve immediately with tahini and/or hummus on the side, or stuffed into pita bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom sides, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.
Serve immediately with tahini and/or hummus on the side, or stuffed into pita bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage.
Special equipment
Salad spinner, food processor, instant-read thermometer
