According to Wikipedia’s infobox, falafel may be served hot or cold.
Falafel is usually associated with freshly fried balls tucked into pita, but the infobox records both hot and cold serving temperatures. Freshly fried falafel has a crisp exterior and warm, herb-filled interior. Cooled falafel can still be served in sandwiches, as part of a meze spread, or as a snack, especially when accompanied by tahini sauce, salads, and pickled vegetables.
The answer is not “raw”: the mixture is normally shaped and deep-fried, although some modern recipes bake it instead. “Frozen” describes a storage method or prepared product, not the standard serving-temperature classification. Falafel itself may be made from fava beans, chickpeas, or both. In Egypt and the Arabian Peninsula, fava beans are especially common; in the Levant, chickpeas are more typical. Its flexibility helps explain why falafel works both as hot street food and as a cooled component in a larger meal.