How to get falafel to hold together when pan-frying? I like to pan-fry my falafel (as some of the answers to this question suggest), but have had the cakes fall apart or degenerate into mush when trying to turn them over. For ingredients I use chickpeas, olive oil, spices, and tahini. Is there a trick, either in ingredients or in preparation, to making them hold together better?

(I've seen a few recipes that include flour in the mixture; if that is the common answer then I'd like to know of any gluten-free alternatives. But since I don't know if it is really a factor I'll hold off on adding the gluten-free tag - don't want to unfairly get another entry in this week's contest!)
I used almond flour as an alternative and it worked pretty well. The perfect temperature is difficult at first but just keep trying....falafels are worth the efforts.