So many falafel recipes start with soaking the beans - this one uses canned garbanzos, which made it convenient since that is what I had on-hand. It does recommend chilling before cooking, so I would suggest building the into your prep time but the results are great. We ended up with falafel that had crunch on the outside and were moist on the inside with great flavor. This has become a go-to recipe in our house.
