Many herbs/spices can be used in falafel. Cilantro, mint, oregano, marjoram, scallions, cardamon are Mediterranean natives worth trying. Sesame, pistachio and other flavorings have their fans. If you like hot sauce, you really should try Zhug, a Yemenite classic. Highly recommended!
For deep frying the falafel, an induction cooker and heavy cast-iron flat-bottom wok are a useful combination. Setting the frying temperature to ~350°F produces good results. Eliminating guesswork re: correct cooking temperature is a notable advantage. This also applies to small fryers for home use available at modest cost.
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.