If you use canned chickpeas, go ahead to rinse them all. If you use dried chickpeas, leave them in water overnight and rise them well before cooking.

Place the drained chickpeas, garlic and salt in a bowl of a food processor and press until blended and chopped into fine pieces.

Add parsley, mint, cilantro, cumin, and breadcrumbs (or panko) and press until blended well.

It's time to form balls! I used my hands to form them. You can do it as I did, but you can also use falafel spoon which is available at an Arabic market or just 2 spoons to form balls. I was able to make 16 falafels with this recipe.

A point is that it is better not to form a big ball because it can be broken while frying it.

Heat the oil high (any oil can work. I used vegi oil.) It should be high heat to make brownish good-looking falafels.

Place falafels into the oil and fry them until their surface turn into brown. I fried 4 pieces at once to avoid falafels from being broken.

Drain fried falafels on kitchen paper and ready to serve! (Please try hummus and tahini recipes as well and eat with your falafels. Shukran!!)