Falafels

I've decided to do the falafel recipe that we used this past fortnight. The reason for this is that I, and most of you, found them a little dry and no matter how we tried we could not get past it. Any views why that may be would be appreciated. Anyway, here's the recipe. Chickpeas (we used dried and reconstituted them. Are tinned better?) and (dried) broad beans Onions (maybe more onion would be better) Chopped parsley and coriander Dried ginger, cumin, turmeric and coriander (and a little smoked paprika in later versions) Garlic Gram flour Directions Soak the chick peas and beans overnight in cold water. Drain and bring to the boil in new water and simmer for two hours. Allow to cool and blitz separately in a food processor. Depending on how much you are doing you can add the other ingredients to the blender, except the flour, and process. Place the mix in a bowl and add gram flour, a little at a time, to make mouldable patties. You should do this with your hands. Once the patties are made, let them rest for 30 minutes in the fridge then deep fry at 170C. One ingredient that I have omitted is baking powder or bicarb. maybe that is my mistake but I've made many these in the past and never had this problem. Please help. The dressing we do is very simple. You need some (soy) yoghurt, jaggery (or unrefined brown sugar), lime juice and chipotle chile paste. Blend all ingredients and serve with the falafels.