Boil the chickpeas until soft.

Drain the boiled chickpeas thoroughly.

Mash the drained chickpeas until a coarse mixture is formed.

Mince the onion into small pieces.

Sauté the minced onion in a pan until softened and slightly translucent.

In a large bowl, combine the mashed chickpeas, sautéed onion, beaten egg, panko breadcrumbs, salt, sugar, sake, garam masala, and cayenne pepper.

Mix all ingredients thoroughly until well combined.

Roll the mixture into small balls, approximately 2-3 cm in diameter.

Prepare a dredging station with flour, beaten egg, and fine panko breadcrumbs.

Coat each falafel ball in flour, then dip in beaten egg, and finally coat with fine panko breadcrumbs.

If not frying immediately, place the coated falafel balls in a single layer in a flat container and freeze.

Once frozen solid, transfer the falafel balls to a plastic bag for storage.

Defrost the desired amount of falafel balls before frying.

Heat oil in a deep fryer or large pan to approximately 350°F (175°C).

Deep-fry the falafel balls until golden brown and cooked through.

Remove the fried falafel balls from the oil and drain on paper towels.