Mash chickpeas well (make sure they are cooked well enough to be mashable).
Combine with other ingredients. Chill well. With floured hands, make the batter into one-inch-diameter balls. Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees. Deep fry felafel until golden brown, serve immediately.
MY MODIFICATIONS: I usually use 1-2 tsp of cayenne because I like them spicy. I usually heat the oil in my wok and then drop the batter into the wok by spoonfuls. Don''t put too many in the wok at a time or the temp. will drop.
I peel, seed and slice cucumber, cube tomato and grab a bunch of