Steps

1. Rinse chickpeas under cold water. For the best falafel, you’ll want to remove as many of the skins as possible. See the Note for the quickest way to do this.
2. Place the chickpeas in a food processor. You can make these with a potato masher but a food processor’s much quicker.
3. Finely chop garlic, onion, and parsley. Add to food processor with lemon juice, cumin, salt, and cayenne.
4. Over medium-high heat, heat frying oil. You need about 2 inches of oil and it should be around 350 degrees F.
5. Pulse a few minutes in order to mix all the ingredients. You want to break all the chickpeas down but, you don’t want to turn them into a paste.
6. Transfer the mixture to a large bowl. Add egg, oil and bread crumbs. Mix until combined.
7. Once the frying oil is at temperature, form chickpea mix into golf ball sized balls. Place a few at a time in the oil. Roll balls in oil until golden brown. It should take 3-4 minutes.
8. Remove from oil and transfer to a paper towel-lined plate to remove excess oil.
9. Serve warm in an all-dressed pita or as is.

Note

Removing the skins sucks. It will take time but you can taste the difference. That said, if you don’t have the time, just move on! The quickest technique we have found is to place the chickpeas in a large bowl and fill with water at least 3 inches above the peas. Then, gently rub a handful of peas between your hands. Gently! Once you’ve separated a few handfuls, shake the bowl. This should cause the skins to float to the top of the bowl. Poor out the top few inches of water with the skins. The heavier chickpeas should remain at the bottom of the bowl. Repeat until you’ve removed all the skins (or until you can’t take it anymore).