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!