1. Prepare a medium-size pot with water, salt to taste (I use 2 tsp) and a bag of dry chickpeas. Bring to a boil. Lower heat and simmer covered for an hour or two, stirring occasionally. Add water as needed to keep water about 1-2 inches above the chickpeas.
2. Puree the onions with water. Place in a mixing bowl with ground chicken and falafel mix. Combine, making sure to incorporate the ingredients well. Add a little water if the mixture is too dry. Place in the fridge for 1 hour.
3. Raise the heat on the chickpeas, adding water if needed. Moisten your hands and shape the chicken mixture into golf size balls. (A little larger or smaller is ok, but keep in mind they will plump a little.)
4. Lower the heat, cover and cook for at least 1.5 hours.
5. Serve one or two Gundi with a scoop of chickpeas and radish and watercress.