Found a decent way to cook falafel:
Soak a 1:1 mix about half hour and add a little bit of Jiffy/Bisquick right before cooking.
I used a 9" wok with only a half cup or so of deep fry oil. Only a tiny bit of oil was actually absorbed.
The balls expanded but held together, fluffy light and crisp.
Layer of humus and sriracha are other essential ingredients.
