Curry Basil Falafel

Curry, basil, meet the falafel. I’m sure that the falafel gods are frowning upon this. The nerve of me for daring to mix curry and basil in a falafel recipe! To be honest, I don’t know what I was thinking. I have been into making fusion dishes lately, so I thought it would be a good idea to toss in some curry powder. While I may not have curried favor with the falafel gods, these were pretty darn tasty! Did you catch the pun?! Don’t worry, there are plenty more cheese jokes up my sleeve.

Curry Basil Falafel | Healthy Nibbles and Bits

I know that the falafels served at restaurants are perfectly shaped spheres of delectable delights. I didn’t want to deep fry my falafels, so I pan-fried them, hence their flattened form. Healthiness comes first, right?

Curry Basil Falafel | Healthy Nibbles and Bits

These falafels go well with your salads, tucked in some pita bread or wrap with vegetables and hummus, or as a snack. I may have eaten three falafels while photographing these, but don’t tell anyone! It would be cruel and unusual punishment for me if I had to photograph the falafels without having couple of them. Besides, I needed some fuel before my evening workout. Yes, I can always come up with excuses to eat more.

5.0 from 1 reviews
Curry Basil Falafel
Prep time
Cook time
Total time
Makes about 20 falafels
Recipe type: vegan, gluten-free
Cuisine: appetizer
  • 1 15-ounce can of chickpeas, rinse and drained
  • ¼ cup yellow onions, diced
  • ¼ cup fresh basil, roughly chopped
  • 2 garlic cloves, sliced
  • 1½ tsp curry powder
  • ¼ tsp cumin
  • 1½ tsp salt
  • 3 TBS brown rice flour
  • 4 TBS olive oil (for pan-frying)
  1. In a food processor, blend the chickpeas, onions, basil, garlic cloves, curry powder, cumin, and salt together until well incorporated.
  2. Pour the contents into a mixing bowl and stir in the brown rice flour.
  3. Heat a frying pan or skillet with 2 tablespoons of oil over medium to medium-high heat. I used two pans so that I could cook everything at once, and I put 2 tablespoons of oil in each pan.
  4. Scoop out about a tablespoon of the mixture for each falafel.
  5. Fry each side for about 3 minutes. Add an extra minute to the frying time if you want the falafel to be browned more.
  6. Store refrigerated in an airtight container.
Adapted from Minimalist Baker.
If you don't have any brown rice flour around, feel free to replace it with any other type of flour.

Curry Basil Falafel | Healthy Nibbles and Bits Curry Basil Falafel | Healthy Nibbles and Bits


Q: Anyone else enjoy fusion dishes as much as I do?


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    • Lisa says

      Thanks, Lena, for stopping by here! Your breakfast quiche looks delicious. I’d eat it for breakfast, lunch, and dinner!

    • Lisa says

      What a coincidence! They’re delicious, so I can see why your friend had them for lunch almost every day!

  1. Danielle says

    I just made these and followed the recipe to the T and they didn’t turn out. :( The flavor is good, but they wouldn’t hold together in balls/patties. They just crumbled apart. Sooo, I have a giant plate of crumbled up falafel!

    • Lisa says

      I’m sorry to hear that Danielle! Was the batter crumbly even before you put the falafel on the pan? If so, maybe try adding 1 or 2 more tablespoons of flour and a bit of oil to the batter so that the ingredients can bind together a more. Also, try transferring the batter from the bowl to the pan with a regular spoon as opposed to a measuring spoon. Please feel free to send me an e-mail if these tips don’t work. I’m happy to help!

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