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?
American-made, nonstick, cast iron goodness
Today Only: A Free Gift with the First 150 Orders of Smithey Skillets
'Til Sunday! Treat Yourself to 20% off $100+ with code TREAT.
The Best Gifts for $50 or Less
Two Creative Holiday Trees
'Til Monday Only: A $99 4QT French Oven
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)