in den reviews viele tipps für keeping falafels from falling apart when frying (i.e. not deepfrying, avoid mixture to be too wet, add extra flour etc.)
OK - this is a problem that many people encounter. It seems to be totally random. Sometimes they work out perfectly and other times they 'fall apart’. Because it is random I 'ALWAYS' take the smallest amount of mixture and test in hot oil. If it falls apart then I know this early. What I do is; I add flour, generally chickpea flour will do the trick, depending on the amount of mixture, I add about 2-3 tablespoons. I would also add (if the recipe doesn't include) some bulgur wheat and some baking powder. So the flour offers a binding solution, as does the bulgur, but the baking powder controls the cooked consistency.
I can't tell you how many different ways I have made falafel fall apart. From my misadventures, I have gleaned a few tips. 1. Use a binding agent - a little egg and/or some flour. 2. Drain all ingredients completely. Avoid excess liquid. 3. Roll the balls around in your hand a little while to develop a smooth surface. I guess this would activate the gluten. Just pressing a little ball together doesn't work for me. If they're falling apart change something - add more flour, roll more. My batches usually start with something wrong the first few falafel, but by the time I'm into the process they're turning out well.