Julie Bove wrote:

>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>> can at least make hush puppies taste good. But not falafel.

> I have seen the mixes but they just don't set well with me. I have
> tried mixes for other things and didn't like them. One was for
> tabouli. The end result just wasn't right.

A moroccan friend used to make falafel from canned chickpeas and she sais
that she added a little flour (A-P) to keep them from falling apart. I
wasn't interested in food at the time so I don't know the other ingredients,
but it could be a starting point. Probably, that pinch of flour in falafel
is like the pinch of flour in gnocchi: a shortcut, kind of a trick for when
you don't have old enough taters. But if it helps...