This version of falafel uses tofu rather than garbanzos, making it faster, lighter, and higher in protein. Source is "New Recipes from Moosewood Restaurant". This recipe is posted for Zaar World Tour.
Pressing the tofu will make it firmer and more absorbent. To press, put the tofu between 3 flat plates. Weight the plate with whatever is handy. The sides of the tofu should bulge, but not crack. Let sit for about 30 minutes and then pour off the water.
In a large bowl, mix together all the ingredients.
Form into 1-inch balls and bake at 350 F on a greased baking sheet for about 30 minutes.
The balls should be golden and a little crusty on the outside, but moist on the inside.