1.To make felafel, blend or process chickpeas, onion, herbs, spices, rind and salt until coarsely chopped. Add flour and process until mixture forms a paste. Transfer mixture to medium bowl; cover, refrigerate 1 hour.
2.Make tomato salsa, combine tomatoes, extra coriander and olive oil in a small bowl.
3.Shape felafel mixture between 2 teaspoons into oval shapes. Heat oil in medium deep-frying pan. Cook in batches until browned. Drain on absorbent paper.