Ingredients
- 1 can of garbanzo beans (16 ounces), drained
- A generous cup of olive oil, with the option to add more if desired, divided
- A portion of panko breadcrumbs (½ cup), with the possibility of using additional if required, divided
- A quarter cup of finely chopped white onion
- A single egg
- Two tablespoons of dried parsley
- A tablespoon each of curry powder, garlic powder, and lemon juice
- Half a tablespoon of ground black pepper
Step 1
Combine garbanzo beans, olive oil, panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper in a blender or food processor. Blend until the mixture is coarse, adding more bread crumbs if the consistency is too wet.
Step 2
Take a spoonful of the mixture, shape it into a ball, and roll it in panko bread crumbs. Place the coated ball on a plate. Repeat this process with the rest of the mixture.
Step 3
In a deep skillet, heat olive oil (enough to cover about 1 inch of the pan) over medium heat. Pan-fry the balls until they are crispy and golden brown, approximately 2 to 3 minutes per side. You may need to work in batches depending on the size of your skillet. Once done, transfer the fried bites to a plate lined with paper towels to drain any excess oil.
Extra Tips & Suggestions
- 1. Keep it Fresh: To maintain the crispiness of your falafel bites, store them in an airtight container lined with a paper towel to absorb any excess moisture.
- 2. Think Outside the Fridge: While the fridge can help extend the shelf life of your falafel, be sure to bring them to room temperature before reheating to preserve their crunch.
- 3. Room to Breathe: Avoid overcrowding your storage container to prevent the falafel bites from getting squished and losing their texture.
