Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add chopped green onions and diced fresh mushrooms to the skillet.

Fry the onions and mushrooms until tender, stirring frequently.

Combine the garbanzo beans (with liquid) and chopped garlic in a blender or food processor.

Blend until smooth.

Transfer the blended mixture to a medium bowl.

Stir in the cooked mushrooms and onions.

Mix in the chopped fresh cilantro, minced fresh parsley, curry powder, and ground cumin.

Add the dry bread crumbs and egg whites.

Mix until thoroughly blended.

Heat enough vegetable oil to cover the bottom of a large skillet over medium heat.

Form the bean mixture into 4 balls.

Flatten each ball into a patty.

Place the chickpea falafel burgers in the hot skillet.

Fry for about 5 minutes on each side, until nicely browned.