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.
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?
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.
PrintCurry Basil Falafel
Makes about 20 falafels
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Category: vegan, gluten-free
- Cuisine: appetizer
Ingredients
- 1 15-ounce can of chickpeas, rinse and drained
- 1/4 cup yellow onions, diced
- 1/4 cup fresh basil, roughly chopped
- 2 garlic cloves, sliced
- 1 1/2 tsp curry powder
- 1/4 tsp cumin
- 1 tsp salt (or add salt to taste)
- 3 TBS brown rice flour
- 4 TBS olive oil (for pan-frying)
Instructions
- In a food processor, blend the chickpeas, onions, basil, garlic cloves, curry powder, cumin, and salt together until well incorporated.
- Pour the contents into a mixing bowl and stir in the brown rice flour.
- 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.
- Scoop out about a tablespoon of the mixture for each falafel.
- Fry each side for about 3 minutes. Add an extra minute to the frying time if you want the falafel to be browned more.
- Store refrigerated in an airtight container.
Notes
Adapted from Minimalist Baker.[br]If you don’t have any brown rice flour around, feel free to replace it with any other type of flour.
Enjoy!
Q: Anyone else enjoy fusion dishes as much as I do?
Welcome to Mommyhood says
Wow! These sound great! I’ve been experimenting with chickpea recipes a little bit lately, and can’t wait to try this!
Pinning!
Lisa says
Thanks, Yuliya! I want to come up with a couple more recipes using chickpea flour.
Lean Lena says
Thanks so much for stopping by at the Tasty Tuesday linkup party today!
Incredible photos! I am sure the dish is even better 🙂
★★★★★
Lisa says
Thanks, Lena, for stopping by here! Your breakfast quiche looks delicious. I’d eat it for breakfast, lunch, and dinner!
Fairytalesandfitness says
I had a friend who would eat these for lunch almost daily! I’ve never had them though! Thanks for linking up with us!
Lisa says
What a coincidence! They’re delicious, so I can see why your friend had them for lunch almost every day!
Polly @ Tasty Food Project says
These look so delicious! I always enjoy curry flavored food! I think I have all of these ingredients and might give it a try!
Lisa says
Thanks, Polly! Let me know what you think!
Isadora @ she likes food says
Oh Wow! You just combined three of my favorite flavors into one dish! And coincidentally I think that I have all of these ingredients at home right now! Making these tonight!
Lisa says
That’s great! I hope you enjoyed them, Isadora!
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!
Adam says
These are delicious, I doubled the recipe and we had them for dinner. However, I just used the original amount of salt (1.5 tsp) and we still found them a touch salty. FWIW. Will definitely make again though. Thanks!
Lisa says
Thank you so much for the feedback Adam! I should change the instructions to 1 tsp with a note to add more if necessary. Thanks again!