Soak chickpeas overnight. Cover chickpeas with water and cook for 1 1/2 hours or until tender. Put chickpeas into a blender and puree
them. Squeeze out the white bread and blend it with the chickpeas, coriander, cumin, parsely, onion, cayenne pepper and salt to taste. Knead
well. Let mixture sit for 1 to 2 hours. Roll mixture into 1 inch balls with wet hands. Heat oil in a large skillet, about 1 inch deep on medium-high heat. Fry
the chickpea balls, working in batches if needed, until golden brown
all over. Drain on a paper towel and serve in pita bread with lettuce, tomato and tahini sauce or tzatziki sauce.