Falafel

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I normally love Tyler's recipes but this one did not work. I don't know what I am doing wrong but the falafel disintegrates in the oil when I cook it. Can someone enlighten me as to what I am doing wrong. Clearly others are not having the same problem.

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The falafel was great and really easy to make. Tastes just like what I get when I'm eating it in a restaurant. The only thing I didn't really care for was the sauce. When made exactly as is, tahini taste is too strong, so I put 1 part tahini 3 parts plain yogurt, added sliced cucumbers and it was delicious! Will definitely use this recipe again.

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I just tried this recipe and just love it, I'm done with the boxed ones forever.
For the person who tried it and the falafel disolved during frying, they have had a lot of moisture (may be soaked the chickpeas for a long time.

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I think this recipe is terrific, especially if you are on a low carb diet. If you do not want to fry it, bake it at 325 degrees for 20 minutes or a crust forms. Please note that frying it tastes so much better.

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Though it did take the 12 hrs. waiting time to get the chickpeas hydrated, this recipe came out perfectly! Not sure why the previous reviewer had problems, maybe didn't process it long enough, or used canned chickpeas?

We had ours on a pita w/ shredded lettuce, tomato, sliced red onions and sliced kosher pickles!! Needless to say, you'll need to break out the Altoids!

PS ... if using Plain Yogurt, make sure to add some water; the tahini sauce I made following the directions came out a little thick...

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I followed everything that this recipe said and yet as soon as the falafel balls hit the hot oil they fell apart and vanished!