Throw that lot except the flour into a food processor, blend until it's a slightly lumpy paste and add the flour. Form into balls. I got 15 or so out of mine. Deep fry in batches in 2"-3" hot oil until golden and crispy on the outside.
Then this is where I diverge from the Epicurious recipe. First of all, I think a wrap is better than a pita. Then the content inside the wrap will be hoummous, shredded iceberg or Romaine lettuce, cucumber, tomato. If you can summon a pickled chilli like you get with a kebab, so much the better. A gherkin if not.
You should end up with a nicely wrapped thing with the crisp of the felafel inside. Lovely!