Boil the chickpeas. Drain and mash. Please refer to Recipe ID: 589932 for tips on how to boil.
Mince the onion. Sauté until soft.
Combine the chickpeas from Step 1, onion from Step 2, beaten eggs, 1/2 cup panko, 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon sake, 1 teaspoon garam masala, and 2 sprinkles of cayenne pepper. Mix everything together thoroughly.
Roll into balls about 3 to 2 cm in diameter. Coat with flour, beaten eggs, and fine panko in order. If you're not frying immediately, align in a flat container and freeze.
When frozen, collect in a plastic bag. Defrost the amount necessary and deep-fry in oil. (Here, I microwaved 15 for about 2 minutes before frying.)
Story Behind this Recipe
I love chickpeas. The falafel I ate at an Israeli fast food restaurant (near where my child was boarding in Kyoto -- not in Israel) was so tasty that I wanted to make it on my own.
This makes a large quantity, so either freeze or reduce the amount when cooking. You could use curry powder instead of garam masala. If you're making this for children, you might not want to use cayenne pepper. If it tastes too plain after mixing all ingredients, please add some salt.