Chef Reilly’s Falafel


  • 2 c. dry chickpeas or garbanzos (4 c. soaked)
  • 2 small onions, roughly chopped
  • 1/2 c. fresh parsley, chopped
  • 1/2 c. cilantro, chopped
  • 8 – 10 cloves garlic
  • 3 Tbsp. flour
  • 1 Tbsp. salt, or to taste
  • 1 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper, opt.
  • 2 Tbsp. falafel seasoning *
  • vegetable oil for frying


  1. Soak garbanzos overnight, rinse and drain. Place garbanzos, onions, parsley, cilantro, flour and seasonings into food processor and process until it has a fine, mealy texture.
  2. Shape into patties or balls. You can add other seasonings if you wish and dip in sesame seeds if you like. Heat oil to 300 degrees. Fry a few at a time until browned – about 4 minutes.
  3. Serve in pita with hummus or baba ganoush and Israeli salad. Add some tahina sauce if you like.

* falafel seasoning contains ground cumin, ground coriander and other seasonings.

Browse Cook(s): Greg Reilly
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.