Step 1 of 5
In a big bowl, mix together the chickpeas, 0.75 cups of panko, the red potato, red onion, garlic, egg, a tablespoon of olive oil, fresh cilantro, a teaspoon of lemon juice, cumin, salt, and black pepper.
I have cooked this recipe numerous times, and it is always a hit!
I saved this recipe over a year ago and finally tried it yesterday. My family and I loved it. I paired the meal with pita bread and a Greek salad.
I am a big fan of both the falafel and the accompanying sauce. They are quick to whip up and packed with flavor. I just need to practice making my pita bread turn out puffy rather than flat.