I have read several recipes on making falafel's. Some call for canned chick peas and some call for dry, water soaked, uncooked chick peas.
Both are coarse ground of course.
I have a good handle on the seasonings and I might even kick mine up a bit.
But the chick peas themselves is my question.
I prefer the idea of soaked dried chick peas, but is soaking them sufficient? I guess if they were to be cooked, the falafel mix would be to smooth?
I am assuming uncooked, soaked from dried peas is the way to go.
I want to be able to deep fry them and serve them like Gyro's.
Stuffed inside pita bread, with lettuce, tomato, onion and cucumber dressing.
I will need a cucumber dressing also.