Step 1

Line a baking sheet with a paper towel or clean dish towel. Spread out the drained and rinsed chickpeas. Use another paper towel or dish towel on top to pat the chickpeas dry, absorbing as much liquid as possible.

Step 2

While the chickpeas dry, combine the garlic, onion, parsley, coriander, cumin, red pepper flakes, salt, black pepper and lemon zest in a food processor and pulse until finally minced and evenly incorporated. Add the chickpeas and breadcrumbs and pulse for about 1 minute, scraping down as needed, or until the mixture is a relatively smooth thick paste. Transfer the mixture to a bowl.

Step 3

Lightly oil a baking sheet or platter. Use a cookie scoop or spoon to measure out a 2 tablespoon sized portion and shape into a small firm patty. The mixture should be easy to work with and hold together firmly. If it is too crumbly, add a tablespoon or two of water. If it is too wet or sticky, add additional breadcrumbs. Arrange on the oiled baking sheet and repeat with rest of batter.

Step 4

Place a heavy-bottom skillet over medium-high heat and fill with about 1/2-inch oil. Fry the patties in batches, 1 to 2 minutes per side, flipping once golden brown. Add more oil to the pan between batches as needed. Transfer the falafel to a paper-towel lined plate to drain. Serve warm with tahini or tzatziki for dipping, over greens as an entree salad, or tucked into pita bread with vegetables and tahini sauce as a sandwich.