I've used the same recipe for years: soaked ground fava with enough chickpea flour to bind, sesame seeds, salt spice, baking soda.
Using thawed frozen portions of the mix, sometimes I get little cauliflowers instead of balls. Next try, from the same batch, all perfectly fine.
They never disintegrate; just crack open after a minute in enough oil to cover.
I believe my uncrowded oil temp is stable at 170ºC.
Is this a temp issue between cold raw falafel and hot oil?
Maybe baking soda not distributed well, expanding too much?
I have thrown raw balls not entirely free of ice crystals into hot oil without it happening.
It seems so random, what could be the issue?