I love the Joan Nathan version. Had it last night with homemade pitas (thanks to Artisan Bread in Five Minutes - my new obsession) and again for breakfast today! I've only had restaurant felafel once, as L'As du Felafel in Paris, but it seems to me these compare pretty favorably. I've seen a couple of references to freezing uncooked felafel. Can anyone tell me how the quality is after, say, a month of freezing? And do you form the balls/patties first or just freeze a batch of the mix, then form them after defrosting?