I've soaked black beans and garbanzos overnight at room temp in water to cover. Lately I've seen recipes calling for keeping them refrigerated overnight while soaking. Wondering why. I also followed that direction in making falafel recently, that is soaking them refrigerated and after grinding the garbanzos in the food processor and adding the other ingredients, I found that they fell apart. There was no binder included in the ingredient list but the recipe creator said hers did NOT fall apart. Any ideas?