Blend together egg, onion, cumin, salt and pepper and fresh parsley.
In a separate bowl, coarsely mash the cooked garbanzo beans, leaving some whole.
Add egg mixture to garbanzo beans. Stir in ½ cup panko crumbs, and chill for 10 minutes.
Remove garbanzo beans from the refrigerator and form into a ball, using about 1 tablespoon per ball. Roll in remaining panko crumbs.
Fill a deep sided skillet with 1 inch of oil, and heat over a medium-high heat.
Gently drop the falafel balls into the oil and fry until golden, turning occasionally for about 6 minutes. Remove falafel balls from oil and set on a paper towel to drain.
Serve in a pita pocket with shredded cabbage or lettuce and a savory dressing, top a garden salad, or just eat it plain alongside vegetables, and enjoy!