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.
Curry Basil Falafel
- 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
- 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.
Q: Anyone else enjoy fusion dishes as much as I do?