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1
Drain and rinse the garbanzo beans and add them to the food processor with the red onion, parsley, cilantro, salt, cayenne, garlic & cumin (all ingredients except breadcrumbs, wheat germ/flour & baking powder).
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2
Process mixture until it forms a paste.
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3
Some chunks are okay.
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4
You may need to scrape down the sides of the bowl occasionally.
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5
Place the mixture in a bowl and stir in the breadcrumbs (I use crushed croutons), baking powder and wheat germ or flour.
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6
The paste should be dry enough to form into patties without sticking to your hands.
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7
If you need to add a little more breadcrumbs or wheat germ that is okay, just get a consistency you can work easily with.
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8
Refrigerate the mixture for at least 2-4 hours to allow the flavors to blend.
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9
Usuing a small measure (about 1/8th a cup or 2 tablespoons) form the falafel dough into small patties.
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10
You can freeze them at this point if desired.
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11
To cook the fresh or frozen patties heat a few tablespoons of oil in a skillet until very hot but not smoking.
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12
Cook the patties on each side until deep golden brown and crisped.
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13
Serve with tahini, hummus, tzatziki or stuffed into a pita with veggies.
