Place falafel mix in a bowl and stir in the water. Let stand 10 minutes. Line a baking sheet with parchment paper.
After 10 minutes, divide and roll the falafel mixture, as you would meatballs, into 18, 1 1/2’’ balls and set them on the baking sheet. Push a cube of feta into the centre of each ball. Roll balls again to ensure the cheese is completed encased.
Preheat the oil in your deep fryer to 350°F. Preheat the oven to 200°F. Fry the falafel balls, in batches, 90 seconds to 2 minutes, until rich golden and cooked through (see Note). Set the cooked falafel on the baking sheet and keep warm in the oven until all are cooked. When all are cooked, combine the homous and juice in a small bowl. Heat in the microwave 30 seconds, or until warm.
To serve, mound 18 scant tablespoon amounts of warm homous on a large serving platter. Set a mint leaf on each falafel ball and secure with a small skewer. Stand each falafel in a mound of homous and serve.
Note: Falafel mix is sold in our ethnic foods aisle. Casbah brand was used when testing this recipe. If you don’t have a deep fryer, you could shallow fry the falafel bites as described on the falafel mix package.