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Curry Basil Falafel | Healthy Nibbles and Bits
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Author: Lisa Lin

Curry Basil Falafel

Makes about 20 falafels
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes

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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!