In a large bowl, combine all ingredients and mix well. Divide mixture into four equal portions, making six falafel balls with each portion.
In a medium skillet, heat about 1/2 inch oil. Fry falafel in batches, turning often until browned on all sides.
Transfer falafel to a paper towel lined plate to drain. Repeat with remaining mixture, adding more oil to the skillet as needed.
Combine all ingredients in a bowl, mix well and serve. Store unused portion in a covered container in the refrigerator for 2 to 3 days.
They can be eaten as a mezze, an appetizer before the main dish, alone as a snack wrapped in a lettuce leaf, or as part of a meal with a green salad. Serve with a drizzle of tahini or tzatziki, a cool yogurt sauce with cucumber garlic and mint.