The musky flavor of cumin shines in these simple vegetarian patties. The secret to their satisfying texture is to use partially cooked chickpeas, form them into patties, and then quickly panfry them in hot oil. If you like, tuck the falafel into pita halves with diced tomatoes, prepared tahini sauce, and chopped lettuce.
Bring a pot of lightly salted water to a boil. Add chickpeas and cook until slightly softened but still firm in center, 15–20 minutes. Drain chickpeas and cool slightly.
In a food processor, combine chickpeas with onion, garlic, and parsley and process until coarsely puréed. Transfer mixture to a bowl and stir in baking powder, cumin,