Use a small food processor to finely chop the fresh herbs. I ended up with approximately 1/2 cup of finely minced mixed herbs.
Mix all the rest of of the ingredients (except the vegetable oil) in a bowl, including the herbs, adding just enough water to get a thick batter/paste. Add a little more or a little less water so that you have the consistency of a very thick cornbread batter. It will be sticky, but not watery. Set aside for 10 minutes while you heat up your oil.
In a heavy bottomed pan heat about 2 inches of vegetable oil to 350 degrees. Drop small balls of batter into the oil, working in batches. I use a 1" scoop and dropped the batter right in from the scoop. Fry for 1 to 2 minutes, tossing the balls as they cook, until evenly golden brown. Drain on a paper towel.
Serve hot with Yogurt Tahini Sauce.
To make the sauce, mix equal parts Greek style yogurt with Tahini, and then stir in fresh lemon juice to taste. Thin with cold water to your desired consistency. Season with salt to taste.
https://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-mini-green-falafel-with-yogurt-tahini-sauce/ December 7, 2012