There were some various methods for preparing chickpeas ranging from scratch to boiling canned ones and then chilling. I just used canned ones without boiling and without chilling the batter. In retrospect, doing both probably would have helped the balls hold together in the fryer. Falafel is pretty quick and simple, though not as quick when you're using a wok to shallow fry. An electric wok with temperature control would be handy. Or a deep fryer.
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