1.Combine felafel mix, burghul, parsley, coriander and the water in large bowl, refrigerate, covered, for about 2 hours or until all liquid is absorbed and mixture holds together.
2.Shape level tablespoons of mixture into patties. Heat oil in large saucepan, deep-fry patties, in batches, until browned and cooked through, drain on absorbent paper.
3.Tangy garlic sauce, whisk together remaining ingredients in small bowl until smooth, drizzle over hot felafel. Serve with pitta bread and salad, if desired.
We used packaged felafel mix for this recipe, available from selected supermarkets, Middle-Eastern food shops and many health food stores.Note