It's about soaking dry beans and using garbanzos in falafel.
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?