If you’ve ever tried to make falafel with canned chickpeas, then you know how tricky it can be to get the falafel rounds to keep their shape. Like so many tried and true cooking methods, why this happens all comes down to the chemistry of cooked foods. Basically, the starch in the chickpea is released when these little guys are cooked, and that starch is lost in the canning process.   For a more in depth explanation of the science here, check out this article from Serious Eats.