3/4cupPanko bread crumbsplus more for coating outside of patties
1egg or egg substitute
1teaspoonsalt
1/2teaspooncumin
1teaspoonsumac
2Tablespoonsfresh parsleyminced
Optional: tomatoescucumber, red onion, tahini, hot sauce for serving
Instructions
Heat up a medium sauté pan over medium heat and add 2 Tablespoons extra virgin olive oil. Then add red onion, jalapeño and sauté until softened, about 5 minutes. Add garlic, and sauté for one more minute.
Then add it to the chickpeas and puree in a food processor.
Next, add in lemon juice, panko, egg, salt, cumin, sumac and parsley. The sumac is optional if you can’t find it, but I really recommend it for this and my za’atar recipe! Mix all that up and you have falafel batter!
Form into four patties and dip in more Panko. Sauté in 2 more Tablespoons olive oil in a pre-heated pan until browned, crunchy cooked through, about 3 minutes per side. Blot on paper towels and sprinkle with salt.
I ate mine on a bed of greens with a light Israeli salad and drizzle of tahini! Yum!