Binding (hamburgers, falafels etc.)

I have a major problem with things like hamburgers and falafels falling apart. I've tried keeping the mixture dry all the way to adding extra wet ingredients. I know eggs are used for this purpose and this does help, but they still tend to fall apart no matter what I do. Adding more egg would be too much. Any tips on keeping it from falling apart?

I have a recipe for German hamburgers that contains egg to bind it, I'll look for it and post it tomorrow

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Experimental Series 106 from the Queen of Cooking Disasters (my sister)

Do you know of other means of binding? I face this problem too and now I have to look for non-cholesterol forming ingredients. It would help if the ingredients suggested were easy on the weight. Thanks.

I know of a method that will surely keep your falafels together! Use rice in the meat mixture, and also use some bread or even flour. It will make the meat stick, no matter what. But yes, eggs are also very important.