Soak chickpeas for one night, drain water and cook with fresh water, then drain. Soak wheat meal in cold water for 45 min, drain well. Soak white bread briefly and drain well. Add garlic, chickpeas, juice of one lemon, cumin, parsley, chili spice, a little salt and pepper each and blend to puree. The last step is to stir in white bread and wheat groats. Form small balls from the mixture and let them dry for an hour. Fry them for 2-3 minutes. They are right when they are crispy on the outside and white on the inside. Serve the felafel with tabina (sesame sauce, ready in tins).
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