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.