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Brussels sprouts falafels

Brussels sprouts falafels

By Madison Takada
15’ Prep time
15’ Cook time
30’ Total time
382 Calories
4 Serving

Summary

Whether you’re a sprouts fan or not, this chetna makan recipe is not to be missed. sprouts bring their own flavour and texture to these falafels – enjoy them warm with a spiced and minted yogurt dip (see cook's tip), or sandwiched in a pitta.
Madison Takada 0 Followers

Step by Step

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Step 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.
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Step 2

Shape the mix into 20-22 balls or ovals, about the size of a small lime.
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Step 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.

Ingredient

  • Onion
    Onion
    1
  • Ground cumin
    Ground cumin
    2 tsp
  • Garlic clove
    Garlic clove
    2 clove/s
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Cardamom pods
    Cardamom pods
    10
  • Salt
    Salt
    1 tsp
  • Sunflower oil
    Sunflower oil
    500 mls
  • Chilli powder
    Chilli powder
    1 tsp
  • Brussels sprouts
    Brussels sprouts
    100 grams
  • Coriander
    Coriander
    25 grams
  • Waitrose duchy organic chickpeas
    Waitrose duchy organic chickpeas
    410 grams
  • Cooks' ingredients gram flour
    Cooks' ingredients gram flour
    3 tbsp

Nutrition Facts

View nutrition facts
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