Hey C,
Well this is one I use as a 'base', but it really takes a few attempts to get it how
you want it, tastewise. Also it isn't rigid- for eg I often use a bit of curry powder instead of cumin and more, less or even no garlic depending on whether I have any in, or what mood I am in.
The key point is that
you must used dried chickpeas (that you have soaked in water) and
not tinned as they will just not work (especially if you want to deep fry them- which is the best way). Tinned ones will just fall apart once you put them in the oil. You will read how adding flour stops this, but a) it doesn't and b) you will just end up with a greasy, doughey, heavy lump, when they should be light & fluffy.
I like mine to be as 'Israeli' as possible but there are different types for you to try- for eg Egyptian falafel is made with fava beans instead and they are flatter.
Also, as you've mentioned with fresh lemon juice, some say you should only use fresh parsley but I use dried.
Good luck and don't be disheartened if it fails on first attempt. (If you do look up how to make it on youtube etc, make sure the person doing it is Middle Eastern!)
P.s You
can do them in the oven if you'd prefer, but they're just not the same imo.
Put all ingredients into a blender until well mixed.
Make into balls (you can buy a 'falafel
scoop' to make this easier).
Rest in fridge until just before frying (this will help to ensure your falafel doesn't break apart).
Deep fry in hot oil until golden.
Chickpeas 1 cup (soaked for 24-48 hrs in the fridge)
Parsley 2 tbsp
Cumin 1 tbsp
Coriander seeds (ground) 1 tbsp
Garlic 3 cloves
Lemon juice 1 tbsp
Salt 1 tsp
Flour 1 tbsp
Water if necessary.