Mash the Chickpeas in a large bowl.

Cut the garlic into tiny pieces. Add the garlic, salt, pepper, and bread crumbs to the chickpeas.

Mix the ingredients together. Add the eggs and 2 tsp oil to the mixture. Mix the ingredients thoroughly.

Heat the oil in the pot until little bubbles rise to the surface and the oil is hot enough.

Shape the mixture into sixteen balls, each about 1-inch diameter. Place the balls in the oil. Fry until golden brown, about 4 minutes.

Remove the felafel with the slotted spoon. Eat with pita, hummus, and vegetable salad and add a few potato fries.