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.