Soak the chick peas overnight.


Place in pot, cover with water and boil until tender (usually 60 minutes).


Crush or blend the cooked chick peas into a purée.


Mix bread and chick peas. Knead well for a few minutes.


Let mixture sit for about 2 hours. Roll mixture in to small meatballs sizes.


Fry the falafel:


Using a small pan with a two inch lip, pour 1 inch of olive oil in the pan. Heat the pan to frying consistency.


Carefully place several of the prepared falafel balls into the fryer. PLEASE BE CAREFUL. USE CAUTION. 


Remove when browned. (about 2 minutes). Remove carefully and set on cooling plate. 


CHILI MIX DIRECTIONS 


Mix all ingredients in pot 


Heat for 45 minutes on medium fire, stirring constantly


Add mint or parsley garnish for presentation


Sprinkle with cheese and diced onions