No-Fuss Falafel

1 (15 ounce) can garbanzo beans, drained

¾ cup chopped fresh parsley

½ onion, chopped

¼ cup all-purpose flour

2 cloves garlic, chopped

1 ½ teaspoons ground cumin

1 teaspoon baking powder

1 teaspoon ground coriander

½ teaspoon salt

½ teaspoon lemon juice

1 pinch ground black pepper

1 ½ cups vegetable oil for frying, or as needed

Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms.

Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.

Place patties in refrigerator or freezer to help hold together, about 10 minutes.

Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).

Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.