Brussels sprouts falafels
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
These Brussels sprouts falafels are my go to when I want something impressive but totally manageable on a weeknight. I've swapped out some of the traditional chickpeas for roasted Brussels sprouts, which gives them this wonderful earthy depth and keeps them surprisingly light. Brussels sprouts are packed with vitamin C and fiber, so you're getting real nutrition alongside all that delicious flavor. The best part? The whole thing comes together in just thirty minutes from start to finish, making them perfect for quick dinners or meal prep. Trust me, once you try this twist on a classic, you'll be making them constantly.
Ella x
Ingredients
- 410 gramschickpeas(can Chickpeas In Water)
- 1onion(roughly chopped)
- 2 clove/sgarlic clove(garlic, roughly chopped)
- 100 gramsbrussels sprouts(roughly chopped)
- 25 gramscoriander
- 25 gramsflat leaf parsley(pack flat leaf parsley)
- 1 tspsalt
- 2 tspground cumin
- 10cardamom pods(split and seeds ground to make 1 tsp)
- 1 tspchilli powder
- 3 tbspgram flour
- 500 mlssunflower oil(for deep frying)
Detail level
Instructions
- 1
Thoroughly drain the chickpeas, then blitz to a coarse mix (not too fine or smooth) in a food processor with the onion, garlic, sprouts, coriander and parsley. Add the salt, spices and gram flour, then pulse into the mix.
- 2
Shape the mix into 20-22 balls or ovals, about the size of a small lime.
- 3
Put the oil in a large, heavy-based pan set over a medium heat. If you have a thermometer, heat it to around 160ºC. If not, test with 1 falafel to check it’s hot enough. Fry the falafels in 3-4 batches for 4-5 minutes, turning halfway until golden and crispy. Drain on kitchen paper, then serve warm.
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