Anyhow- I'm still not crazy about the internal texture. Maybe mine are coming out weird or something. The outside is lovely and crispy (I bake them by the way), but the inside is very... mashed chick-pea-y in texture. I'd like to get a bit more structure internally from the gluten.
I'm thinking of increasing the amount of gluten a tad, and seeing what that does.
What do you guys think? Good idea? Bad idea? Suggestions?