| • | First soak the chick peas overnight.
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| • | Then drain the water and pour plenty of fresh water and cook for 1 - 1/2 hours until tender.
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| • | Pound or blend the chick peas to a puree.
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| • | Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
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| • | Let the mixture rest for 1-2 hours, and then roll between the palms into firm 1'' balls.
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| • | Heat oil in a deep bottomed vessel and fry the balls, a few at a time, until nicely brown all over.
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| • | Drain and serve hot with lemon wedges. |
