1½ tablespoons (45 ml) freshly squeezed lemon juice
3 tablespoons (21 g) breadcrumbs
Vegetable oil to pan fry
Drain and rinse chickpeas from soaking overnight or canned chickpeas.
In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch
patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
Pan fry falafels in an oiled pot over medium high heat for 3-4 minutes each side, or until sides are brown. Remove Falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.