Curry Falafel Salad

Try something new this Easter! This 20-minute gluten-free, vegan recipe is a tasty, fresh start to the Easter countdown! 



  • 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)

 Measuring is easy with our Smart 8-in-1 Measuring Spoon


  1. In a food processor, blend the chickpeas, onions, basil, garlic cloves, curry powder, cumin, and salt together until well incorporated.
  2. Pour the contents into a mixing bowl and stir in the brown rice flour with our Smart Whisk.  
  3. Heat a frying pan or skillet with 2 tablespoons of oil over medium to medium-high heat. 
  4. Scoop out about a tablespoon of the mixture for each falafel.
  5. Fry each side for about 3 minutes. Add an extra minute to the frying time if you want the falafel to be browned more.
  6. Store refrigerated in an airtight container.


Enjoy your springtime fresh meal!!