I've had a lot of success packing the falafel tightly in a 1 ounce scoop. I don't add bread crumbs or potato or egg, just coarsely ground chickpeas (dry, then soaked overnight) with seasonings. I find if I don't pack the balls tightly, then there can be a problem with breakage. It's also better to have a mixture that is slightly dryer, versus a more wet mix. The scoop also makes them evenly sized, which helps in getting them all browned at the same time. Mmmm....now I've got a hankering for falafel and tahini sauce!