• Drain the chickpeas, place them in a blender and add the egg.
• Add the coarsely chopped onion, garlic, rinsed parsley and cumin powder. Season with salt and pepper. Mix.
• If the dough is too sticky, add flour.
• With this dough, form balls the size of a walnut. Flatten them.
• In an oiled non-stick skillet, brown the falafels for about 5 minutes on low heat on each side.
• Serve hot or cold.