Storing (freezing) spare falafel: cooked, shaped, or just the mix? I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that I'll want to freeze at least some, rather than using it later in the week.

I know it's not supposed to hold together very well formed but uncooked, so I assume either cooking and reheating, or storing the unformed mix is the way to go, but which is better? Is there any difference if I'm freezing rather than refrigerating?
The best way to freeze felafel batter really is formed into small balls, but not cooked.  Then you can toss the partially thawed balls into hot oil without further fuss.  Because the balls are fragile, as you noticed, that means lining them up on a cookie sheet and freezing them that way, which you may or may not have room for.

I have not tried freezing a mass of felafel batter, so I don't know if that still works when thawed.  I'd be concerned about water separating out of the ground chickpeas during the freeze-and-thaw cycle.  If you do this anyway, and the batter doesn't want to hold together afterwards, I suggest adding a little dry chickpea flour to it.