– 4 medium Russet potatoes, unpeeled and chopped – 1 C of yellow onion, finely chopped – 3 cloves garlic, finely chopped (or more to taste) – 3 tbsp of olive oil – 1/2 C of potato starch – 1/2 C of chickpea flour (or all purpose flour), more as needed – 1/4 C of nutritional yeast – 3/4 tsp of baking powder – 1 1/2 tsp of salt (or to taste) – 1 tsp of oregano – 1 tsp of paprika – 1/8 tsp of cayenne pepper – 1/4 C of fresh parsley, finely chopped – 1 1/2 C of sesame seeds, or as needed
Saute onion and garlic in 1 Tbsp olive oil on medium heat for 5 minutes and add to potato mixture. Mix in remaining ingredients, except sesame seeds. Stir until dough like consistency is reached, adding more flour as needed. It will be moist, but you should be able to form it into little balls. It's even easier if the potato mixture is cool.
Place sesame seeds in separate shallow bowl. Roll potato mixture into golf ball sized balls and roll in the sesame to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake 15 minutes, then flip over and bake for another 15. They should be golden brown and crispy. Let cool slightly before serving with condiments of choice.