How should I prepare dried chickpeas?
When making food like falafel and hummus, recipes typically ask for canned garbanzo beans (also known as chickpeas). I have on hand a bag of dried garbanzo beans. In the past I have tried to soak these beans over night yet they still never seem to come to the same soft/creamy consistancy that the beans in the cans have.
What steps must I take to rehydrate these beans so that they are similar enough in texture to the canned beans so that I can use the rehydrated beans in its place for the recipes I have?
Additionally, are there any other differences that should be noted between rehydrated garbanzo beans and canned garbanzo beans?