Soak the chickpeas in water overnight.

The next day, place the chickpeas in a pot with water and cook for 30-40 minutes.

Once cooked, drain the chickpeas and let them cool for 5 minutes.

In a blender, combine the chickpeas, garlic, olive oil, lemon zest, lemon juice, salt, and pepper. Blend for about 3-4 minutes, then transfer the mixture to a bowl.

Finely chop the parsley and crumble the whole wheat toast or bread. Add them to the bowl and mix until everything is well combined.

Shape the mixture into small balls.

Preheat the oven to 350°F (180°C) and bake for about 30-40 minutes, depending on your oven.