Made the odd batch of falafel where I used to live with proper dried chickpeas, but unfortunately I can't find any where I'm at now... My understanding is that you don't use canned because they're over hydrated and therefore require loads of binder/flour to stay together in the fryer.
What are y'all's thoughts on a 24hr drain in the fridge and/or some time in a low oven to get the moisture levels down?
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