How to get falafel to hold together when pan-frying

You cannot make good hummus from canned chickpeas, you should make it from fresh dried beans

The beans need plenty of soaking and rinsing

When cooking, add one tsp of baking soda per cup of beans. Baking soda chemically softens the bean proteins. Never add salt or other flavourings during the bean cooking stage

Traditional hummus is somewhat coarse, but very soft (due to baking soda). It is made with a minimal amount of olive oil, but drizzled with olive oil and a sprinkle of cooked, and still warm chick peas when served

Restaurant hummus is often just over processed junk made in a factory with a commercial grinder (like a peanut butter grinder)

Also, see How should I prepare dried chickpeas? if your chickpeas never go soft

The magic word is "water" - the dough needs sufficient moisture to stay moist while it expands to one big pocket and enough to generate the steam to make that pocket.

Most people when doing doughs make them too dry because they're easier to work with. As the dough rests, it will pull together more. Ideally make your doughs for this kind of bread slightly wetter than you think and then check it after its been mixed for 30 minutes or so. Additionally, as you knead and then in the fermentation stage it will firm up some. Difference in water content of the dough causes many of the consistencies for bakers. It will also depend on how much it dries after its been rolled so thin - keep it covered.

Alternatively, if you've put your first one in and found out its too dry, then try spritzing the top with a little water and let it rest there for 5 minutes or so.

I tested batches with spritzing and without, and so long as there's enough water in your dough and the oven is hot enough to make the steam - it doesn't seem to matter. Every one came out perfect.