You can buy the mix in a box at the supermarket or make your own:

2 tbs vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g canned chickpeas, rinsed, drained
1 tsp each ground cumin and coriander
2 tbs chopped coriander leaves
1 egg yolk
1/2 cup (75g) plain flour

Method
Heat 1 tbs oil in a pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until beginning to soften. Place in a processor and whiz to a smooth paste with chickpeas, spices, coriander, egg yolk, salt and pepper.
Use floured hands to make twelve 5cm-diameter patties, then dust in flour on a plate. Chill for 30 minutes.
Heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. Fry felafel for 1-2 minutes each side until golden. Cool.

These are the yummy ones off the taste website!