Also, I had some success with falafel from a dry mix, so I'm going to attempt to save money and try making it from scratch. Every time I've tried, it's fallen apart, though most people seem to have this problem (though now I know what consistency is just right for frying). Also, one site suggests forming it into balls/patties, freezing them, and then frying them right from the freezer to keep them from falling apart and/or turning into greasy mush.
With that taken care of, my other concern is the texture of the ingredients. I went to my favorite Lebanese restaurant this weekend, and their falafel is always so smooth and well-blended inside. The chickpeas I have are canned, so they're already cooked, but to get them really smooth I was considering boiling them a bit, get the insides good and mushy. Is this a bad idea? Any other suggestions?