So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making falafel out of lentils (mostly because they are more likely to be in my house), but have mostly struggled.
One key difference between the two is that many lentil-based falafel recipes say to cook the lentils first, but of course this makes them very soft (much softer then soaked chickpeas), and they tend to dissolve when fried (although they can be baked this way).
So, I'm really interested in the difference between soaking and cooking for chickpeas vs lentils. Are they totally equivalent? Is there any danger in soaking lentils (but not cooking them further) before turning them into falafel? Does frying uncooked (but soaked) chickpeas result in "cooked" chickpeas, or are you basically just eating raw chickpeas?