Curry Basil Falafel

In a food processor, blend the chickpeas, onions, basil, garlic cloves, curry powder, cumin, and salt until well incorporated. Pour the contents into a mixing bowl and stir in the brown rice flour.

Heat a frying pan or skillet with half of the oil over medium to medium-high heat. I used two pans so that I could cook everything at once, and I put half of the oil in each pan.

Scoop out about a tablespoon of the mixture for each falafel and form into a small patty. Put the patties into the pan(s) in a single layer. Fry each side for about 3 minutes. Add an extra minute to the frying time if you want the falafel to be browned more. Remove from the pan and serve or continue cooking if you didn’t cook them all in the first go around. Store refrigerated in an airtight container.

Adapted from Minimalist Baker.

Note: If you don’t have any brown rice flour around, feel free to replace it with any other type of flour.