I cannot imagine that canned could be as good as good-quality, soaked, dried beans. For one thing, soaking gives a chance to add more flavour, like by using good stock or something like carrot juice (eh... the jury's still out on that one :-)
But the best - by far - falafel I've made was when I found FRESH garbanzo beans at Costco. I was all over them like a cheap suit. They are bright green, grassy, and delicious. If you're lucky enough to find some, use them 50:50 with dried. No need to be pure, either: make falafel with fresh fava beans instead. Those go lovely with liver and a nice Chianti...
And, if you're a cooking fool like me, don't stop there. I just now discovered:
They are Indonesian tuna felafel. I haven't made them yet, but I can warn you that toasting shrimp paste is a smelly process.