Waitrose and Partners
Brussels sprouts falafels

Brussels sprouts falafels

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.

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Gluten freeVeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins


  • 410g can Waitrose Duchy Organic Chickpeas In Water
  • 1 onion, roughly chopped
  • 2 clove/s garlic, roughly chopped
  • 100g Brussels sprouts, roughly chopped
  • ½ x 25g pack coriander
  • ½ x 25g pack flat leaf parsley
  • 1 tsp salt
  • 2 tsp ground cumin
  • 10 cardamom pods, split and seeds ground to make 1 tsp
  • 1 tsp chilli powder
  • 3 tbsp Cooks' Ingredients Gram Flour
  • 500ml sunflower oil, for deep frying


  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.

Cook’s tip

You can make a yogurt dip to go with these. Toast ½ tsp cumin seeds in a dry pan until fragrant, roughly crush in a pestle and mortar, then stir into 150ml natural yogurt with some salt, chilli flakes to taste, and some chopped mint. Waitrose Duchy Organic Chickpeas have a firmer texture than other canned chickpeas, and will give better results. 


Typical values per serving when made using specific products in recipe


1,586kJ/ 382kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating