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.
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.